I’ve been on a little polenta kick lately, ever since my Argentinian best friend came to visit and asked for me to make polenta for her since a) it’s gluten-free and b) it’s the comfort food for Argentinians. Our pasta is their polenta.
I had never made fries before but I was up for a challenge last night. The recipe does not call for a fryer but let me warn you the oil will be splattering everywhere. I used a splatter guard like a shield while using the tongs to turn the fries on each side. One recommendation: wear long sleeves!
Serve with a simple salad.
Feta & Herb Handcut Polenta Fries
Makes 32 fries
Preparation time: 20min
Cooking time: 45 min
200g (1 1/2 cup) of dry polenta
110g (4oz) of crumbled feta
1 tbsp. of chopped sage
1/2 tsp. of thyme
12,5 cl (1/2 cup) of grapeseed oil
Finishing salt such as Fleur de Sel or Maldon
Cover two square baking dishes with parchment paper.
Boil 75 cl of water in a large pot on high heat. Add the polenta while mixing, lower the heat and keep mixing until it thickens and the polenta detaches itself from the sides (about 10 min). Add the feta, herbs, salt and pepper.
Add the polenta in the baking dishes and smooth the surface. Let the polenta dry at room temperature for an hour until the polenta is firm.
Remove the polenta by lifting the parchment paper. Cut the sides so you have a perfect square. Cut the square in half then cut each half into 8 fries.
Pour the oil in a large pan and heat up on high. Add as many fries as you can and cook each side until slightly brown. Once done, lay on a paper towel which will soak up the excess oil.
Add finishing salt and serve hot.
Keeps a day or two in the fridge.