Polenta is a coarse grind of cornmeal similar to grits. It is usually yellow, but white polenta and grits also make great fries.
The polenta is prepared the night before and refrigerated. In the morning allow about 20 minutes to slice and broil the polenta wedges, turning them into perfect, crispy fries.
serves 2 to 3
1 ½ cups polenta or grits
1 tsp. salt or to taste
1 TB olive oil, plus more for pan
1 TB nutritional yeast flakes
Barbecue sauce or ketchup, for serving
Spray or brush one 8.5 x 3.5 loaf pan with olive oil. Cut a piece of parchment paper large enough to cover the bottom of the loaf pan with two edges folding up and over the sides of the pan (this will help you unmold the polenta). Spray or brush the parchment with olive oil. Set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add the salt. Gradually add the polenta, whisking constantly. Return to a boil, lower the heat to the lowest setting and cook, stirring constantly with a wooden spoon, until the mixture is thick, about 8 minutes. Add 1 TB olive oil and the nutritional yeast and stir well to combine.
Pour the polenta mixture into the prepared loaf pan. Use a wooden spoon or spatula to smooth the top. Refrigerate several hours or overnight.
In the morning, preheat the oven to broil with the oven rack set about 5-6 inches from the broiler. Line a baking sheet with parchment and brush the parchment with olive oil.
Remove the polenta from the loaf pan and set on a cutting board. Slice the polenta into ½” slices, then cut the slices in half to make bite-size pieces. Arrange the slices on the baking sheet and brush them with olive oil.
Broil for about 10 minutes, until the tops are crispy. Flip the slices over and broil for an additional 5 minutes, until crispy and beginning to brown. Sprinkle with salt if desired. Serve the fries with barbecue sauce or ketchup for dipping.
Saturday, October 15, 2005
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Thanks for the recipe.
It sounds easy enough for even me to try, i think will give the nut yeast ones a try.
Please make sure your future cookbook is available internationally so i can get one in melbourne.
Thank again!!! :)
We love polenta here. I sometimes make polenta "fries" in a skillet on top of the stove, using just the tiniest bit of oil.
I just wish I could find a whole-grain polenta. Sometimes I use whole cornmeal instead of polenta.
I tried to make this but I used polenta that was lumped together and packaed in a cylinder (kind of like sausage) and I think it was packed with water because my polenta never really thickened. It was really watery when I went to pour it into the pan. I stirred it for like 15 minutes, too. Did I just use the wrong product? help!
the polenta in the cylinder is already cooked, you could have just sliced it and stuck those in the oven. stores sell the dry stuff, it's just cornmeal.
Thanks so much i've been searching for vegan recipes since i decided to switch. It will make it a whole lot easier to switch with your excellent recipes.
This looks yummy. Do you know if I can freeze my polenta log? I would like to make a batch, freeze and take out when needed for the kids. Thanks!
FYI, polenta isn't just corn meal, which is finer in texture. Polenta is ground coarser and the stuff I buy is usually a deeper yellow color. http://the.honoluluadvertiser.com/article/2001/Nov/08/hf/hf02a.html
I will try this recipe because we treid polenta fries for the first time in Tofino, BC at the SoBo restaurant. They were wonderful. If you're ever on Vancouver Island, I highly recommend SoBo!
I love polenta and will be sure to try this! Stumbled here by googling "polenta" *smile*
Here is one recipe that i wish you can try because its very delicious "Banana Bread Recipe" full recipe at Banana Bread Recipe
Thanks for this! The fries turned out perfect - crunchy golden on the outside, soft and creamy on the inside - and I baked them instead of broiling them :)
I got the impression broiling meant baking. I tried 1lt/2 cups polenta ratio for the slice & fried on a gridle & they stuck perhaps I need to use more oil.
Broiling means you turn your oven to the "broil" setting and "broil" temperature so the top element comes on. Move the oven rack up near the top element, then place the baking tray on the top rack and follow the directions above. The heat is more intense and direct than baking, and the fries will cook faster and be crisper.
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