Fried Yellow Polenta Sticks Recipe


Ingredients for Polenta:

6 cups water (or a mix of water and More Than Gourmet Chicken Stock)

2 teaspoons sea salt

1-3/4 cups  corn polenta

3 tablespoons unsalted butter

Ingredients - Polenta Sticks:

3 cups cooked Polenta 

2 cups Rice Bran Oil  - for frying

1/4 cup Parmigiano-Reggiano cheese - finely grated

Fossil River Flake Salt
 - or other flake salt - for finishing

1 cup Basic Tomato Sauce or Classic Smoky Romesco Sauce (optional) - for dipping


Fried Yellow Polenta Sticks Recipe

A great alternative to french fries.  Try dipping them into a tomato-based sauce - like a marinara sauce or a Classic Smoky Romesco Sauce - as an appetizer. A great alternative to french fries.

Preparation - Polenta:

1. Bring liquid to a boil in a large saucepan. Add 2 teaspoons of sea salt.  In a continuous stream, gradually add the uncooked polenta, while wisking continuously (to avoid lumps).

2. Reduce heat to low and cook, stiring often, until the polenta mixture thickens and the cornmeal is tender to the bite - about 12-15 minutes. 

3. Turn off heat and stir in butter until melted.

Preparation - Polenta Sticks:

1. Lightly oil an 11x7 inch baking dish with Rice Bran Oil.

2. Transfer hot polenta into the oiled baking dish, and spread it evenly.  Should be about 3/4 inch thick. Refigerate until firm - about 2 hours.

Preheat oven to 250 degrees F.

1. Turn solid polenta out onto a cutting board, and cut into strips, about 3/4 inch thick (so they are basically square) and 2-3 inches long - whatever length works with the baking pan you used, so that they are all about the same length when your done. 

2. Over medium heat, heat up Rice Bran Oil in a heavy cast-iron or enameled skillet. Be careful not to over heat the oil - it should be about 350 degrees, and should sizzle when you place a piece of polenta into the oil. 

3. Fry polenta pieces, in batches, until golden brown on all sides, flipping over as needed.

4. As you finish each batch, transfer polenta sticks to a serving platter lined with paper towel.

5. Sprinkle with grated Parmigiano-Reggiano cheese and Fossil River or other flake salt. 

6. Transfer to baking sheet to keep warm in the oven while you fry the remaining pieces of polenta.

Eat warm, or serve warm on a platter with a Basic Tomato Sauce or Smoky Romesco Sauce for dipping.