Crispy polenta fries

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PREP TIME

10 min

TOTAL TIME

35 min

Makes

4 Servings

Crispy polenta fries

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.
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