Crispy polenta fries
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PREP TIME
10 min
TOTAL TIME
35 min
Makes
4 Servings
Roberto Caruso
Ingredients
- 1 tsp salt
- 1 cup fine yellow cornmeal
- 2 tsp lemon zest
- 1/4 cup finely chopped chives
- 2 tbsp vegetable oil
Instructions
- Boil 4 cups water in a medium saucepan. Add salt, then reduce heat to low. Slowly whisk in cornmeal. Cook, stirring frequently, until cornmeal is very thick, about 5 min. Stir in lemon zest and chives. Transfer mixture to an 8 × 8-in. baking dish. Smooth top, then set on a rack to cool, about 1 hour. Cut cooled polenta into 4 equal squares, then cut each square into 4 strips.
- Heat a medium non-stick frying pan over medium-high. When pan is hot, add 1 tbsp oil, then 8 pieces of polenta. Fry until tops and bottoms are golden-brown, 4 to 5 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining oil and polenta.
Nutrition (per serving)
- Calories
- 187,
- Protein
- 3 g,
- Carbohydrates
- 27 g,
- Fat
- 7 g,
- Fibre
- 3 g,
- Sodium
- 579 mg.
FILED UNDER: gluten free side dishes stovetop Vegetarian
