Ingredients:

  • 4 cups (950 ml) Water
  • 1 teaspoon (5 ml) Salt
  • 1 cup (160g) Yellow Polenta (also known as cornmeal, not instant polenta)
  • 1/2 cup (50g) Grated Parmesan Cheese, plus extra for serving
  • 1 tablespoon (15 ml) Olive Oil, plus extra for drizzling
  • 1/2 teaspoon (2g) Garlic Powder
  • 1/4 teaspoon (1g) Black Pepper
  • 2 tablespoons (30 ml) Olive Oil (or other high-heat cooking oil, like vegetable or canola oil)
  • Optional: Sprinkle of Salt and Pepper

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 simmer, stirring frequently, until the polenta is thick and creamy (about 20-25 minutes).
  2. Remove from heat. Stir in the Parmesan cheese, olive oil, garlic powder, and black pepper. Mix well until evenly combined.
  3. Pour the polenta mixture into the prepared baking dish. Spread evenly. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or up to overnight, until firm.
  4. Once the polenta is firm, remove it from the refrigerator. Invert the baking dish onto a cutting board and carefully release the polenta. Cut the polenta into fry shapes (about 1/2 inch thick).
  5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, carefully add the polenta fries to the hot oil, ensuring not to overcrowd the pan.
  6. Cook the polenta fries for 3-4 minutes per side, or until golden brown and crispy. Flip carefully.
  7. Remove the fries from the skillet and place them on a paper towel-lined plate to drain excess oil. Season with a sprinkle of salt and pepper (optional). Serve immediately with your favorite dipping sauce.