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Polenta Fries Recipe

Recipe by Pedro M. A. Neves

Crispy golden polenta fries are a beloved Italian side dish and street food, with a creamy cornmeal interior and a satisfying fried exterior. These savory batons are traditionally served hot with marinara sauce, melted cheese, or fresh herbs. Whether enjoyed as an appetizer or casual main course, polenta fries deliver authentic Italian comfort in every bite.

Ingredients

• 1 liter (4 cups) vegetable or chicken broth
• 250 grams (1¾ cups) polenta cornmeal
• 100 grams (3.5 oz) butter
• 75 grams (2.6 oz) Parmesan cheese, finely grated
• 1 teaspoon salt, plus extra for frying
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 egg, beaten
• 150 grams (1.2 cups) breadcrumbs
• Vegetable oil for frying (approximately 1 liter)
• Fresh parsley, chopped for garnish

Instructions

1. Bring the broth to a boil in a large heavy-bottomed pot over medium-high heat. Once boiling, reduce heat to medium.

2. Pour the polenta in a slow, steady stream into the boiling broth while stirring continuously with a wooden spoon to prevent lumps from forming.

3. Continue stirring constantly for 30-35 minutes until the polenta becomes thick, creamy, and pulls away from the sides of the pot.

4. Remove from heat and stir in the butter, Parmesan cheese, salt, pepper, and nutmeg until fully incorporated and smooth.

5. Pour the hot polenta onto a large oiled baking sheet or wooden board, spreading it into an even layer approximately 1 cm (0.4 inches) thick. Allow to cool completely at room temperature, then refrigerate for at least 2 hours until firm.

6. Cut the cooled polenta into fry-shaped batons approximately 8 cm long and 1 cm thick using an oiled knife.

7. Set up three shallow bowls: one with beaten egg, one with breadcrumbs mixed with a pinch of salt, and one empty. Dip each polenta fry first into the egg, then coat thoroughly with breadcrumbs.

8. Heat the vegetable oil in a deep pot or fryer to 180°C (350°F), checking temperature with a kitchen thermometer.

9. Carefully add the breaded polenta fries to the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes until golden brown on all sides, turning occasionally with tongs.

10. Remove the fried fries with a slotted spoon and drain on paper towels. Sprinkle immediately with sea salt and fresh parsley. Serve hot with marinara sauce or your preferred dipping sauce.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free version without changing the texture or flavor
• Replace butter with olive oil for a lighter, dairy-free variation
• Substitute Parmesan with Pecorino Romano for a sharper, more pungent cheese flavor
• Use corn flour or cornstarch if polenta cornmeal is unavailable, adjusting liquid ratios slightly

Tips

• Stir the polenta constantly during cooking to prevent lumps and ensure even cooking; this step is crucial for smooth texture
• Make the polenta base 1-2 days ahead; refrigerate overnight for easier cutting and better structure before frying
• For extra crispy fries, double-coat by dipping back into egg and breadcrumbs a second time before frying
• Serve immediately after frying while the exterior is crispy; polenta fries soften quickly as they cool

Polenta fries are a modern adaptation of traditional Italian polenta, which has been a staple food in Northern Italy for centuries. While classic polenta is served soft as a side dish or base for ragù, these fried batons have become popular street food and casual restaurant fare throughout Italy, particularly in casual trattorias and Italian-American establishments.

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