Parmesan Rosemary Polenta Fries
Cheesy, crispy, creamy polenta fries are the perfect appetizer, snack, or side!
Ingredients
- 1 cup instant polenta
- ½ cup salted butter
- 3 sprigs fresh rosemary (about 2 tbsp), chopped
- 1 ½ cups parmesan cheese, finely grated
- 1 tsp freshly ground black pepper
- ½ cup olive oil
Instructions
- Prepare the polenta: Bring 4 cups water to a boil over medium-high heat.
- When the water is boiling, slowly pour the polenta into the water with one hand, while constantly whisking with the other. It's important to keep whisking to avoid clumps in the polenta.
- When all the polenta has been whisked in, turn the heat to medium low and whisk in the butter. Keep whisking as the polenta thickens, 10-15 minutes.
- When the polenta is finished stir in 1 tbsp chopped rosemary, 1 cup grated parmesan cheese, and the black pepper. Taste for salt and add kosher salt to taste.
- Spread the polenta into an even layer in a lightly greased, 9x13 baking dish.
- Allow the polenta to come to room temperature, then refrigerate until solid, about 4 hours.
- When ready to make the fries, heat the olive oil in a saute pan to 350°F over medium heat.
- Remove the polenta from the baking dish and slice into fries, about ½ in thick.
- Fry the polenta in the oil, being careful not to crowd the pan. Cook the polenta fries about 2 minutes per side, flipping until golden all around.
- Serve the fries hot, topped with the rest of the chopped rosemary and grated parmesan.