INGREDIENTS:
- 1 cup polenta (quick-cooking or regular)
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3 cups water or vegetable broth
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1 teaspoon salt
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1/2 cup grated Parmesan cheese (optional)
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1 tablespoon butter or olive oil
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Freshly ground black pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup Kooshy Italiano Panko Breadcrumbs
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
- Olive oil or cooking spray
INSTRUCTIONS:
- In a medium saucepan, bring water or vegetable broth to a boil. Add salt, then slowly whisk in the polenta. Reduce the heat to low and cook according to package instructions, stirring frequently until thick and creamy (about 5 minutes for quick-cooking or 15–20 minutes for regular polenta).
- Once thickened, remove from heat. Stir in Parmesan cheese (if using), butter or olive oil, and a few cracks of black pepper.
- Pour the cooked polenta into a lined or lightly oiled baking dish and spread it into an even layer about 1/2-inch thick. Cover and refrigerate for at least 1 hour, or until firm.
- Once chilled, slice the polenta into fry-shaped sticks.
- Place flour in a shallow dish. In a second dish, add the beaten eggs. In a third dish, combine panko breadcrumbs.
- Dredge each polenta fry in flour, dip in the egg, then coat in the seasoned panko breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
- Bake or Fry the Fries:
- To Bake: Preheat the oven to 425°F (220°C). Arrange fries on a parchment-lined baking sheet and lightly spray or drizzle with olive oil. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
- To Fry: Heat 1/4-inch of oil in a large skillet over medium heat. Fry the polenta fries in batches for 2–3 minutes per side, until golden and crisp. Remove and drain on paper towels.
- Serve the crispy polenta fries warm with marinara sauce, aioli, or your favorite dipping sauce.
ITALIAN AIOLI
Ingredients:
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1/2 cup mayonnaise
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2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
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1 tablespoon fresh lemon juice
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1/2 teaspoon lemon zest
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1 tablespoon extra-virgin olive oil
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1 teaspoon Dijon mustard (optional, for extra depth)
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1/2 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and parsley)
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Salt and freshly ground black pepper, to taste
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Fresh chopped parsley or basil, for garnish (optional)
Instructions:
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Mix the Ingredients
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and lemon zest. -
Add Olive Oil and Seasonings
Drizzle in the olive oil and add Dijon mustard (if using). Stir in the Italian herbs and season with a pinch of salt and freshly ground black pepper. -
Adjust Seasoning
Taste the aioli and adjust the salt, lemon, or herbs as desired. -
Garnish and Serve
Garnish with freshly chopped parsley or basil, if desired. Serve immediately with polenta fries, or refrigerate for up to 3 days.
