Polenta fries are an excellent alternative to the old spud—and an alternative to sweet potato fries, which we find can get soggy. These crisp up beautifully and retain a buttery smooth interior. Pile them up next to a juicy bone-in rib steak. Follow the previous recipe through to the step where you chill the loaf pan in the fridge.
Serves 4 to 6
Ingredients
- 1 recipe polenta [1], chilled for 1 hour
- Vegetable oil for deep-frying, about 4 cups (1 L)
- 2 tablespoons (30 mL) freshly chopped parsley, for garnish
- 1/2 cup (125 mL) shaved Parmesan, for garnish
Directions
- Remove the polenta from the loaf pan. Cut the polenta into 1/2-inch (1 cm) slices, then cut into 1/2-inch (1 cm) batons.
- Line a baking sheet with paper towels. In a heavy-bottomed pot or wok over medium-high, heat the oil to 375°F (191°C).
- In small batches, gently lower the polenta into the hot oil. Deep-fry until slightly brown and crispy. Remove with a slotted spoon or spider, and drain on the paper towels. Repeat with the remaining polenta.
- Place on a serving platter sprinkled with parsley and Parmesan.