Polenta Fries

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Polenta Fries

Polenta Fries
Olive oil or olive oil cooking spray
1 bottle (1½ cups) Pilsner Urquell
1¼ cups water
1 cup polenta
1½ tsp. Raley's Isle of Capri Sea Salt
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus extra for topping
Vegetable oil for frying

Replace some of the water with additional beer for extra flavor.

Prep: 15 minutes, Cook: 25 minutes total, Chill: 1 hour,
Makes: 6 servings

1. Line a small baking sheet with foil and drizzle with olive oil or coat with olive oil cooking spray.

2. Stir together beer, water, polenta, sea salt, pepper flakes and garlic in a medium saucepan and bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes or until thickened, stirring frequently. Cook for a few minutes more or until mixture is very thick, stirring vigorously. Stir in Parmesan and spread 1/2 inch thick on baking sheet. Refrigerate for 1 hour or until firm, then cut into 1/2-inch strips.

3. Heat 1½ inches of oil in a large skillet or saucepan. Cook polenta until golden brown on all sides, turning once. Remove and drain on paper towels. Dust with additional Parmesan cheese and serve immediately. 

Nutritional Information:
322 calories, 5 g protein, 21 g total fat (3 g sat.), 26 g carbohydrate, 3 g fiber, 0 g sugar, 6 mg cholesterol, 684 mg sodium, 8 points


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