Crispy Baked Herb Polenta Fries with Lemon Dipping Sauce
Perfect polenta fries, baked until crispy on the outside, and tender and creamy inside. Flavored with fresh herbs and a tangy lemon dipping sauce. Tasty, elegant, and simple.
Servings: 4 as a side dish
Ingredients
- 1 1/2 cups instant polenta, fine ground recommended
- 3 1/2 cups milk, broth or water, (or a combination)
- 2 garlic cloves grated or minced
- 2 tablespoons fresh thyme, sage and/or rosemary, finely chopped
- 1/2 cup grated parmesan or pecorino cheese
- 3/4 teaspoon kosher salt (or less if using salty stock)
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons extra virgin olive oil
For the Lemon Dipping Sauce
- 1/2 cup mayonnaise homemade or good quality store-bought
- 2 tablespoons lemon juice
- 2 teaspoons finely grated lemon zest from 1 lemon
- 1 teaspoon smooth Dijon mustard
- Kosher salt and freshly ground black pepper to taste
Instructions
- Line an 8x8-inch baking pan with parchment.
- Bring 3 1/2 cups milk, broth or water to boil in a medium pot, then turn the heat down to a simmer. While whisking constantly, slowly add in the polenta until fully incorporated. Add in the garlic and herbs and stir until the polenta has thickened, about 3-5 minutes. Stir in the parmesan, salt and pepper.
- Carefully pour the polenta into the lined baking pan and spread into an even layer. Let the polenta cool for 20 minutes, then cover with plastic wrap and allow to chill in the refrigerator until fully chilled, at least an hour and up to overnight.
- Heat the oven to 425ºF and set a rack in the middle. Use the parchment to lift the polenta out of the baking dish and cut into 1/2-inch thick fries. Place on a baking sheet and brush both sides with olive oil. Spread the fries out in an even layer. Bake for 15 to 20 minutes, until crisp and golden brown on the bottom, then carefully flip and bake for about another 10 minutes more, until brown on the other side.
- While the fries are baking, make the Lemon Dipping Sauce. Mix together the mayonnaise, lemon juice, zest and mustard until combined. Season with salt and pepper, to taste.
Notes
You can also pan fry the polenta. Heat enough olive oil to coat the bottom of a good, heavy skillet and set it over medium-high heat. Fry the polenta in batches until golden brown on all sides, then drain on kitchen paper and keep warm in the oven until all the polenta is crisp and hot.
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