Baked Truffle Polenta Fries Food

BAKED TRUFFLE POLENTA FRIES

Steps:

• Step 1 Lightly oil a 13×9-inch baking pan and set aside.
• Step 2 In a medium saucepot add the water, polenta and salt. Place over high heat and bring to a boil while whisking. Reduce the heat to medium-low and cook, whisking frequently, until the polenta thickens and begins to pull away from the side of the saucepot, about 15 minutes. Remove from the heat and stir in the pepper, butter, truffle oil, Parmesan cheese and heavy cream. Adjust the seasoning as needed.
• Step 3 Transfer the polenta to the prepared baking pan. Using a rubber tipped spatula, spread the polenta out evenly.
• Step 4 Lightly oil a 13×9-inch piece of parchment paper and place oil-side down directly onto the polenta. Refrigerate for about 45 minutes to set.
• Step 5 Preheat the oven to 450 degrees F. Lightly oil a baking sheet with olive oil and set aside.
• Step 6 Rotate the baking pan horizontally and cut the polenta in half across. Working vertically, make 16 cut across the polenta. Leaving you with 32 polenta fries. Carefully remove the polenta fries from the baking pan and place on the oiled baking sheet, about 1/2-inch apart.
• Step 7 Using a pastry brush, brush the tops of the polenta fries with oil. Place in the oven about 4-inches from the and bake and good until golden, about 20 minutes.

BAKED POLENTA FRIES

Steps:

• Preheat oven to 450*.
• Cut tube in half shortway, then cut the halves in half long way into 8 fry like wedges.
• Using a non stick baking sheet with edges.
• Drizzle the olive oil.
• Arrange the wedges in one layer turning gently to coat.
• Bake 25 mins, turn gently and cook 20 - 30 mins longer.
• Turning more if you wish to be browned on all sides.
• Drain on papertowel lined plate.
• Toss with italian seasoning and salt and pepper before serving.

BAKED POLENTA FRIES

Steps:

• Follow the directions on your box of polenta to prepare it. They should look something like this:.
• Bring the water and chicken broth to a boil. Reduce to a simmer, add the salt, and slowly stream in the instant polenta. Stir constantly for 3-5 minutes (depending on the polenta).
• Now transfer the polenta into a casserole or baking dish and spread to evenly coat (you should have a layer at least 1/2 " thick, but if it's thicker don't worry, you can always just cut the pieces in half later to thin them down). You can grease the dish if you want, but I never have a problem with it sticking.
• Let cool for at least one hour and up to 2 days in the refrigerator (it will become solid and easy to work with once cooled).
• When ready to cook, preheat oven to 450, remove the polenta from the dish and cut into strips that resemble fries (I like 1/2" by 1/2" and about 3" in length).
• Place on a baking sheet and pour oil over the strips. Toss to coat and add salt or other desired seasonings at this point.
• Cook for 20 minutes in the oven, turning once halfway through. Enjoy and eat alone or serve with your favorite sauce.