Polenta Fries Silver Oak Winery Chef Dominic Orsini Find out how to make the best Polenta Fries at home with this recipe from the Silver Oak Cellars Winery Chef. Pairs well with Cabernet Sauvignon wine.
Serves 6 / Total Time:
- Generously oil the bottom and sides of an 8-inch square baking dish.
- Bring the chicken broth to a boil in a medium saucepan. Add 1 teaspoon salt, then slowly sprinkle in the cornmeal, whisking constantly. Continue to whisk until the liquid returns to a simmer. Remove the polenta from the heat and pour into the baking dish, spreading evenly with a rubber spatula. Refrigerate until chilled and firm, about 3 hours.
- Heat the canola oil in a deep-sided sauté pan to 375°F. Invert the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3-by-1/2-by-1/2-inch fries.
- In batches, coat the fries in rice flour, then fry until golden brown. Drain on a wire rack and season with salt.