Crispy Parmesan Polenta Fries with Garlic Herb Dipping Sauce

Parmesan Polenta Fries

• 1 1/2 cups 375 ml chicken stock
• 1/2 cup 125 ml / 85 g instant polenta
• 1/4 cup 60 ml finely grated Parmigiano-Reggiano
• 2 tbsp 30 ml butter
• 2 tbsp 15 ml mixed herbs, finely chopped (basil, oregano, thyme, parsley, or rosemary)
• 1 tsp 5 ml kosher salt or fine sea salt
• Freshly ground black pepper
• Extra-virgin olive oil for brushing

To serve (optional)

• Mayonnaise or aïoli garlic mayo or warm tomato sauce work well

• Lightly spray an 8-inch (20 cm) baking dish with cooking oil and line it with parchment paper, leaving two sides to overhang for easy unmolding.
• In a large saucepan over medium heat, bring the chicken stock to a boil.
• Gradually whisk the polenta into the boiling stock, whisking constantly. Continue cooking and whisking for 2–3 minutes, until the polenta becomes thick and creamy.
• Remove from heat and stir in the grated Parmigiano-Reggiano, butter, chopped herbs, salt, and a few grinds of black pepper. Spread the mixture into the prepared baking dish in an even layer about 1/2 inch (2.5 cm) thick. Chill in the refrigerator for 30 minutes, until firm.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Unmold the chilled polenta, remove the parchment, and cut the polenta into sticks. Arrange the fries on the baking sheet so they don’t touch. Brush all sides with extra-virgin olive oil.
• Bake for about 25 minutes, turning halfway through, until the fries are golden and crisp. Finish with a pinch of salt and serve hot with mayonnaise or aïoli.
• Make it vegetarian: substitute vegetable stock for chicken stock.
• Recipe credit: adapted from Donna Hay Magazine, Issue 51.

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