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This is a great twist on the traditional french fry. If you don’t want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.
Ingredients
- 2 cups whole milk
- 1 quart chicken stock
- 2 tablespoons butter
- 3 ¼ cups dry polenta
- 3 ounces Parmesan cheese
- ¼ cup chopped fresh parsley
- salt and pepper to taste
- 1 quart vegetable oil for frying
Directions
Step 1
In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
Step 2
Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
Step 3
Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 493 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat8g | 40% |
| Cholesterol29mg | 10% |
| Sodium1436mg | 62% |
| Total Carbohydrate54g | 20% |
| Dietary Fiber4g | 16% |
| Total Sugars6g | |
| Protein15g | |
| Vitamin C22mg | 110% |
| Calcium302mg | 23% |
| Iron6mg | 34% |
| Potassium116mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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