Rosemary Polenta Fries: A Deliciously Crispy Snack Recipe

Rosemary Polenta Fries are a delightful twist on traditional fries that will elevate your snacking game to new heights. Imagine biting into a crispy exterior that gives way to a creamy, flavorful center infused with the aromatic essence of rosemary. This dish not only satisfies your cravings but also brings a touch of sophistication to your table. Originating from Italy, polenta has been a staple in many households for centuries, cherished for its versatility and comforting qualities. People love Rosemary Polenta Fries for their unique texture and the way they effortlessly combine the rustic charm of polenta with the vibrant flavor of fresh herbs. Whether served as an appetizer, side dish, or a snack, these fries are sure to impress your family and friends!

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• 1/2 cup grated Parmesan cheese (optional for a cheesy flavor)
• Cooking spray or additional olive oil for frying

Preparing the Polenta

First things first, let’s get that polenta ready. It’s the base of our delicious fries!

1. In a medium saucepan, bring 4 cups of water or vegetable broth to a boil over medium-high heat. If you’re using broth, it will add an extra layer of flavor to the polenta.
2. Once the liquid is boiling, add 1 teaspoon of salt. This will help season the polenta as it cooks.
3. Gradually whisk in 1 cup of polenta (cornmeal) to prevent any lumps from forming. Keep whisking until the polenta is fully incorporated.
4. Reduce the heat to low and continue to cook the polenta, stirring frequently, for about 20-25 minutes. You want it to thicken and pull away from the sides of the pan. It should have a creamy consistency.
5. Once the polenta is cooked, stir in 2 tablespoons of olive oil, 1 teaspoon of freshly cracked black pepper, and 1 tablespoon of finely chopped fresh rosemary. If you’re using Parmesan cheese, add it now for a cheesy touch. Mix well until everything is combined.
6. Pour the polenta into a greased baking dish or a lined baking sheet, spreading it out evenly. Use a spatula to smooth the top. Let it cool at room temperature for about 30 minutes, or until it’s set. You can also refrigerate it for quicker cooling.

Cutting the Fries

Now that our polenta has set, it’s time to cut it into fry shapes!

1. Once the polenta is firm, take it out of the baking dish. If you used parchment paper, it should come out easily.
2. Using a sharp knife, cut the polenta into fry shapes. You can make them as thick or thin as you like, but I recommend about 1/2 inch thick for a nice crispy texture.
3. Place the cut polenta fries on a plate or a baking sheet lined with parchment paper. This will make it easier to transfer them to the frying pan later.

Cooking the Fries

Now comes the fun part—cooking the fries! You can either bake or fry them, but I love the crispy texture that frying gives.

1. If you’re frying, heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan. You want it to be hot but not smoking.
2. Once the oil is hot, carefully add the polenta fries in a single layer. Don’t overcrowd the pan; you may need to do this in batches.
3. Fry the polenta fries for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to flip them gently.
4. Once they are cooked, transfer the fries to a plate lined with paper towels to absorb any excess oil. Sprinkle a little extra salt on top while they’re still hot for added flavor.

Baking Option

If you prefer a healthier option, you can bake the fries instead.

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and place the polenta fries on it in a single layer.
3. Drizzle a little olive oil over the fries and toss them gently to coat. This will help them crisp up in the oven.
4. Bake for about 25-30 minutes, flipping halfway through, until they are golden and crispy.

Serving the Fries

Now that your rosemary polenta fries are cooked, it’s time to serve them up!

Conclusion:

In summary, these Rosemary Polenta Fries are an absolute must-try for anyone looking to elevate their snacking game or impress guests at their next gathering. The combination of crispy edges and a creamy interior, infused with the aromatic flavor of fresh rosemary, creates a delightful contrast that is simply irresistible. Whether you serve them as a side dish alongside your favorite protein, as a tasty appetizer with a zesty dipping sauce, or even as a unique addition to a brunch spread, these fries are sure to be a hit. Feel free to get creative with variations! You can experiment by adding different herbs like thyme or oregano, or even spice things up with a sprinkle of chili flakes for a bit of heat. For a cheesy twist, consider mixing in some grated Parmesan or nutritional yeast before baking. The possibilities are endless, and I encourage you to make this recipe your own. I genuinely hope you give these Rosemary Polenta Fries a try! I would love to hear about your experience, any tweaks you made, or how you served them. Don’t forget to share your photos and thoughts on social media—let’s spread the love for this delicious recipe together! Happy cooking! Print