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Polenta fries

polenta fries

Polenta fries bring a crunchy and light twist to your cravings. Prepare this healthy snack at home in just a few steps!
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Total Time 41 minutes
Servings: 4 porções
Course: Snack
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 xícara cornmeal (fine) yellow, preferred for consistent fries
  • 3 xícara water filtered
  • 1 colher de chá sea salt
  • 2 colher de sopa olive oil plus a bit for brushing
  • 0.25 xícara grated parmesan optional, for extra flavor
  • 0.5 colher de chá black pepper freshly ground, to taste
  • 0.5 colher de chá paprika smoked, for color and aroma

Method
 

  1. Bring the water to a boil in a medium saucepan. Add salt and olive oil.
  2. Gradually pour the cornmeal into the boiling water, whisking constantly to avoid lumps.
  3. Reduce the heat to low. Stir often with a wooden spoon until the mixture thickens and pulls away from the sides (about 10-12 minutes).
  4. Remove from heat and mix in the black pepper, paprika, and grated parmesan (if using).
  5. Line a baking sheet with parchment paper and spread the polenta evenly (about 2 cm thick). Smooth the top.
  6. Let cool at room temperature for 25-30 minutes, or until firm and sliceable.
  7. Once set, cut the polenta into fry shapes.
  8. Preheat oven to 220°C (428°F). Brush the fries with olive oil on all sides for crispiness.
  9. Bake for 18-22 minutes, turning halfway, until golden and crisp on the outside.
  10. Remove from the oven, sprinkle with more parmesan or herbs if desired, and serve immediately.

Notes

Polenta fries are a delightful twist on a classic Italian staple. Their golden, crunchy exterior and creamy interior make them a crowd-pleaser for both kids and adults. One of the best things about polenta fries is their versatility—you can serve them as an appetizer, side dish, or even a healthier alternative to traditional potato fries.

Expert Tips for Perfect Polenta Fries

  • Avoid lumps: Add the cornmeal gradually and whisk constantly when it hits the hot water—this helps you achieve an ultra-smooth texture.
  • Let it set well: Don’t rush the cooling time. Giving the polenta enough time to firm up (at least 30 minutes) ensures your fries won’t fall apart when sliced and baked.
  • Beautiful crispiness: Brushing the fries with olive oil before baking creates a deeply golden crunch without the need for deep frying—perfect for a lighter treat.

Ingredient Swaps and Elevations

  • For a dairy-free version, simply skip the parmesan or use a plant-based cheese alternative.
  • Try adding fresh rosemary, thyme, or a pinch of chili flakes to the polenta for added flavor depth.
  • If you don’t have fine cornmeal, medium-ground works too—just let it cook a little longer for a smooth finish.

Serving and Pairing Ideas

  • Serve hot with a side of spicy marinara, garlicky aioli, or creamy ranch for dipping.
  • Polenta fries pair exceptionally well with grilled meats, veggie burgers, or even as a base topped with sautéed mushrooms and herbs for a hearty vegetarian plate.
  • For an Italian-inspired platter, offer these fries alongside roasted vegetables and a fresh tomato salad.
Remember, polenta fries are best enjoyed straight from the oven, but you can always reheat leftovers in a hot oven for a few minutes to revive their crunch. Happy cooking!