Polenta Fries

Name: Polenta Fries
Total time: 4 h 50 min
Yield: 4 serving(s)
Ingredients: Polenta Fries; 3 ½ cups vegetable stock; 1 cup quick-cooking polenta; 3 ½ tablespoon minced chives; 1 teaspoon salt; ½ cup grated Parmesan cheese; ; Yogurt Dip; ½ cup Greek-style yogurt; 2 teaspoons minced chives; 1 clove garlic, minced; ¼ teaspoon lemon juice; salt and ground black pepper to taste

Paola van der Hulst Website

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Crispy, cheesy, and bursting with flavor, these polenta fries are a real treat especially served with the yogurt-based dip. Try this recipe for a tasty summertime side dish, appetizer, or snack. This dish also happens to be a great way to use up leftover polenta! Be sure to make the polenta at least four hours ahead of time, so it's able to properly set and chill. Baking the "fries" means less oil and no frying! The savory yogurt dip is a simple mixture of Greek-style yogurt, chives, garlic, and lemon. Spread any extra sauce on pita bread for sandwiches, or serve with cut vegetable crudités!

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Servings: 4

Ready in: 4hr 50min PT4H50M
Prep time: 20min
Cook time: 30min

Ingredients

Polenta Fries
3 ½ cups vegetable stock
1 cup quick-cooking polenta
3 ½ tablespoon minced chives
1 teaspoon salt
½ cup grated Parmesan cheese
Yogurt Dip
½ cup Greek-style yogurt
2 teaspoons minced chives
1 clove garlic, minced
¼ teaspoon lemon juice
salt and ground black pepper to taste

Directions

Line a baking dish with parchment paper.
Bring vegetable stock to a simmer in a saucepan over medium-low heat. Stir polenta, 3 1/2 tablespoons chives, and salt into the stock; cook while stirring continuously with a wooden spoon until the polenta starts to thicken and come away from the pan, 7 to 9 minutes.
Stir Parmesan cheese into polenta and pour into the prepared baking dish. Smooth the top of the polenta with the back of the spoon.
Cover baking dish with plastic wrap and refrigerate until firm, at least 4 hours to overnight.
Stir yogurt, 2 teaspoons chives, garlic, and lemon juice together in a bowl; season with salt and black pepper. Refrigerate until ready to serve.
Preheat oven to 350°F (180°C). Prepare a baking sheet with oil.
Slice polenta into strips of your preferred size; arrange on the prepared baking sheet.
Bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, 15 to 25 minutes more. Serve immediately.

Mealthy tip:

Try mixing chopped fresh garlic and fresh parsley into the polenta before spreading it into the baking dish. Add to the Italian pedigree of these polenta fries by stirring some chopped fresh basil or oregano into the dipping sauce. Alternatively, add a little kick! Mix in 1/2 teaspoon cayenne or your favorite hot sauce, such as Sriracha or Tabasco, to make a spicy yogurt dip. These fries go really well alongside a lamb burger with goat cheese.

Tagged:

Italian Oven Happy Hour Game Day Mediterranean Sides Cheese Polenta Parmesan Cheese Snacks Vegetarian Appetizers No Meat Make-ahead Meals Grains

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(2 Reviews)

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What others are saying

Katie Hason says:

I made this polenta fries and they were so good, I love how crispy they turned out. The yogurt dip is also a must try! The perfect amount of lemon and garlic in the dip. Scrumptious!

Jen the Mighty says:

It's a shame the yogurt dip isn't listed in the title because YUM! What's not to love about cheesy polenta fries dipped in a tangy yogurt dip? So good.