Ingredients:

  • 4 cups (950ml) Water
  • 1 teaspoon (5ml) Salt, plus more to taste
  • 1 cup (160g) Yellow Cornmeal (Polenta), coarse ground
  • 2 tablespoons (30ml) Olive Oil, plus more for drizzling
  • 1/4 cup (60g) Grated Parmesan Cheese (optional)
  • 1/4 teaspoon (1.25ml) Black Pepper, freshly ground
  • Olive Oil, for baking or frying (amount depends on method)
  • Salt, for seasoning after cooking

Instructions:

  1. Bring water and salt to a boil in a large saucepan. Gradually whisk in the polenta, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is thick and pulls away from the sides of the pan (about 20-25 minutes).
  2. Stir in olive oil, Parmesan cheese (if using), and pepper. Taste and adjust seasoning as needed.
  3. Pour the polenta into a lightly oiled or parchment-lined baking dish. Spread evenly. Let cool slightly, then cover and refrigerate for at least 1 hour, or up to overnight, until firm.
  4. Once chilled, remove the polenta from the dish and cut into fry shapes (about ½ inch wide).
  5. Baking: Preheat oven to 400°F (200°C). Toss polenta fries with olive oil and salt. Spread in a single layer on a baking sheet. Bake for 20-30 minutes, flipping halfway, until golden brown and crispy.
  6. Frying: Heat about 1 inch of olive oil in a deep fryer or large skillet to 350°F (175°C). Fry the polenta fries in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. Sprinkle the cooked polenta fries with salt immediately after cooking. Serve hot with your favorite dipping sauces.