I’ve been meaning to try out a new recipe for polenta fries and yesterday I had a craving for a burger so I figured the polenta fries would be a nice change. My daughter loved them so I’m sure I’ll be serving these again. Polenta is made with ground yellow or white cornmeal and can be ground coarsely or finely depending on the region and the texture desired. Polenta was originally a peasant food. However, since the late 20th century, polenta has become a premium product. Click here for more recipes on polenta.
Serves 4 (as an appetizer)
1 litre vegetable stock (or use chicken stock)
250g instant polenta
50g freshly grated Parmesan cheese
To make the pesto mayonnaise, add 1 cup of mayonnaise and 1 tablespoon of pesto (more if desired). Combine until well blended. Refrigerate until ready to use.
Bring 1 litre of stock to a boil in a pot and pour in polenta. Reduce heat to low and simmer gently, stirring, until thick and creamy. Remove from heat and stir in butter and Parmesan. Spread this mixture out onto a cookie sheet that has been sprayed with olive oil. Smooth the polenta to the edges and let cool to room temperature.
Preheat oven to 200c (400f). By now the polenta is firm enough to cut into french fry slices. Arrange on cookie sheet and bake for 20-30 minutes or until lightly browned.
The Culinary Chase’s Note: You can always add a tablespoon of natural unsweetened yogurt to the mayonnaise to dilute it if it’s too thick. Just remember to use a good quality mayo and pesto for optimum flavor.