Polenta Fries - Cabernet Wine and Food Pairing Recipes

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Polenta Fries

Serves 6

  • 3 tablespoons olive oil
  • 3 cups chicken broth (see recipe)
  • 2 teaspoons salt
  • 1 cup cornmeal
  • 1 cup rice flour
  • 2 cups canola oil for frying

Polenta Fries

  1. Brush a 9″x9″ casserole dish with olive oil, being sure to coat the entire bottom and sides of the dish.
  2. In a medium sauce pot bring the chicken broth to a boil. Add the salt and slowly sprinkle in the cornmeal while whisking constantly. Continue to whisk until the liquid returns to a simmer.
  3. Remove from the heat and immediately pour all of the polenta into the oiled casserole dish. Working quickly with a rubber spatula, spread the polenta evenly over the entire dish to make level. Place in the refrigerator for 4 hours or until fully chilled and firm.
  4. Invert the casserole dish with the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3″x ½″ x ½″ fries, and coat each fry with rice flour.
  5. Heat the canola oil to 375°F in a deep sided sauté pan. Fry the polenta fries in the canola oil until golden brown. Let drain on a wire rack and serve immediately.

Bon Appetito!

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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