• Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Home
  • Italian recipes
  • Polenta fries with marinara sauce

Polenta fries with marinara sauce

Posted on Sep 20th, 2020
by Irene Milito
Categories:
  • Italian recipes

If you think that French fries are irresistible, just try this baked polenta version. Let the cooked polenta chill and firm for a few hours, and then cut the solidified mass into sticks for baking. Use your imagination for other dips (maybe mayonnaise mixed with pesto?).

Portions: Makes 4 to 6 servings

Ingredients:

  • Kosher salt 
  • 1¹⁄2 cups yellow polenta 
  • ¹⁄2 cup freshly grated Romano cheese 
  • Extra-virgin olive oil for brushing 
  • Freshly ground black pepper 
  • 2 cups Marinara Sauce, puréed in a blender or food
  • Processor for easier dipping, warmed

Preparation:

Bring 5 cups of water and ³⁄4 teaspoon of salt to a boil in a heavy-bottomed medium saucepan over high heat. Whisk in the polenta and bring to a simmer. Reduce the heat to low and let cook (it will make bubbles, but not boil or simmer), whisking often to avoid sticking, until the polenta is tender and very thick (it should be stiff enough to support a standing whisk for a few seconds before it falls), about 15 minutes. Remove from the heat and stir in the Romano cheese. Lightly oil a 13-by-9-inch baking dish. Using an oiled heat- proof spatula, spread the polenta in a smooth, thick layer in the dish. Let cool. Cover with plastic wrap and refrigerate until chilled and firm, about 2 hours, or up to one day. Preheat the oven to 450°F. Lightly oil a rimmed baking sheet. Invert the baking dish and unmold the polenta onto a cutting board. Using an oiled knife, cut the polenta into thirds lengthwise, and then into “fries” about ¹⁄2-inch wide. Transfer to the baking sheet and brush lightly with oil. Bake until underside is golden brown, about 20 minutes. Using a metal spatula, flip the fries and continue baking until crisp and golden brown, 10 to 15 minutes more. Season with salt and pepper. Heap on a platter and serve hot, with bowls of the marinara sauce for dipping. Use coarsely ground polenta, and not cornmeal or instant polenta, as it chills into a sturdier slab that is better for cutting and baking.

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

Post popolari

  • 49 Recetas de tortas para todos los tipos de ocasiones 105.8k views
  • 59 Recetas de pasteles para todos los tipos de ocasiones 90.6k views
  • Como hacer masa para empanadas 64.4k views
  • 28 Recetas de empanadas que más te gustan 56.5k views

Cerca per nazionalità

Cinese

Cinese

Francese

Francese

Italiana

Italiana

Spagnola

Spagnola

Multi-language

  • En cocina con Irene
  • Cooking with Irene

Social

Motore di ricerca di ricette

trova ricetta

Cucinare Meglio

mytasteita.com

  • Home
  • Diete
  • English