Polenta Fries

Polenta Fries with Truffle Parmesan Mayo

 

 

 

         

 

 

 

 

 

These Polenta Fries transform creamy, Parmesan-infused polenta into a crispy, golden appetizer with a satisfying contrast of textures. Made with whole milk and chicken or vegetable stock, the polenta develops a rich, savory base, while butter and freshly grated Parmesan add creaminess and depth. Fresh rosemary and parsley bring fragrant herbal notes, with optional crushed red pepper flakes for a subtle touch of heat. Once chilled until firm, the polenta is cut into thick fries and fried until crisp, then finished with more Parmesan, fresh rosemary, flaky sea salt, and cracked black pepper for an irresistible combination of flavor and crunch.

The Truffle Parmesan Mayo brings everything together with a smooth, creamy texture and a rich, savory finish. Mayonnaise creates the base, while Parmesan adds a salty, nutty bite and white truffle oil lends its signature earthy aroma. Dijon mustard and fresh lemon juice balance the richness with a hint of tang, while finely grated garlic, chopped chives, and cracked black pepper round out the flavor. Served alongside the hot polenta fries, this luxurious dipping sauce makes every bite feel indulgent. For an extra pop of color and flavor, roasted tomatoes can be added on the side to complement the fries with their sweet, slightly tangy flavor.

INGREDIENTS

 

Polenta Fries

• 4 cups whole milk - 195610
• 2 cups chicken stock (or vegetable stock) - 090609
• 1 tsp kosher salt - 052100
• ½ tsp black pepper - 181565
• 2 cups coarse yellow polenta - 707165
• 4 tbsp unsalted butter - 054130
• 1 cup grated Parmesan cheese - 055350
• 2 tbsp chopped fresh rosemary - 195818
• 2 tbsp chopped fresh parsley - 193136
• ½ tsp crushed red pepper flakes (optional) - 181333

 

Truffle Parmesan Mayo

INGREDIENTS

• 1 cup mayonnaise - 123521
• 2 tbsp grated Parmesan - 055350
• 1 tbsp white truffle oil (adjust to taste) - 407521
• 1 tsp Dijon mustard - 082258
• 1 tsp lemon juice - 192676
• 1 clove garlic, finely grated - 192922
• 1 tsp chopped chives - 193433
• Fresh cracked black pepper - 181487

Mix until smooth and refrigerate for at least 30 minutes before serving.

 

INSTRUCTIONS

1. Make the Polenta

Bring the milk, stock, salt, pepper, garlic powder, and onion powder to a gentle simmer.

Slowly whisk in the polenta, stirring constantly to prevent lumps.

Reduce heat to low and cook for 30–40 minutes, stirring frequently, until thick and creamy.

Fold in:

• Butter
• Parmesan
• Rosemary
• Italian Parsley

2. Chill

Line a 9 × 13-inch pan with parchment paper.

Spread the hot polenta about ¾ inch thick, smoothing the surface.

Cool to room temperature, then refrigerate for at least 4 hours or overnight until completely firm.

3. Cut

Turn the chilled polenta out onto a cutting board.

Cut into fries approximately: ½ inch wide and 4 inches long

4. Fry

Heat oil to 350°F (175°C) Fry the polenta in batches for 4–5 minutes, or until deeply golden and crisp.

5. Finish

While it is still hot, toss the fries with:

• Grated Parmesan
• Chopped rosemary
• Flaky sea salt
• Fresh cracked black pepper

Serve immediately with the truffle Parmesan mayo. And Roasted Tomatoes (Optional)