Square shaped Polenta Fries Recipe to serve as a side dish instead of conventional potato French fries and chips.
Have I ever mentioned my secret love for polenta?
Creamy Italian Polenta is one of my all-time favorite side dishes and definitely a comfort food in my world.
What is Polenta?
Polenta is a very Italian term for coarsely ground grains.
In our time, we associate polenta with maize corn but it wasn’t always like this.
Before the New world was conquered and corn was introduced to Europe, people would make polenta with farro and spelt grains.
How to make Polenta fries?
To make these Polenta fries is super easy and straight forward.
We will just add an extra step to the polenta making process by frying the square-shaped polenta fries
Cook the polenta with the water or flavors stock and seaosning until it’s thick.
Spread out the polenta on a sheet pan to 1/2 inch and let it cool down and harden.
Cut out the Polenta into square or any other shape and fry them in the hot oil on both sides.
Grits VS Polenta
By the way, apparently, grits and polenta are the same just that grits is supposed to be ground from a fairer corn type.
I am not sure since grits are rather known in the US and Canada. So in case, you can try making those squares with grits but I can’ t guarantee that it will taste good.
But if you use Italian style polenta for these polenta squares, you will be on the right path to infuse some flavor into your life.
Dear Reader, did you try the polenta fries?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Square Polenta Fries Recipe
- 3 ½ cups Water mixed with concentrated Stock or packed broth
- 1-2 cloves Garlic optional, fine chopped
- 4.2 ounces Polenta
- pinch Salt
- pinch Black Pepper
- 2 Tablespoons Oil
- Pour the concentrated stock with water (or broth) into a pot. Add the garlic as well and wait for it to cook.
- Pour in the polenta and season with salt and pepper.
- Keep on low heat and stir frequently. The mixture will cook very quickly and it can burn quickly as well so keep on stirring with a whisk until it starts to pop out and it is thick enough.
- Take from the heat and spread the still soft polenta onto a previously laid out parchment paper. It should be about ½ inch thick.
- Heat up a pan with the Oil and pan fry the polenta squares until golden brown crisp.
- Best served with tomato based dishes. See recommendation in post above.
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