Crispy polenta fries infused with fresh rosemary and topped with grated Parmesan cheese, served with a zesty marinara dipping sauce. These fries are a delightful twist on traditional potato fries, offering a unique and flavorful experience.
Ingredients
For the Fries:
- 1 cup polenta cornmeal
- 4 cups water
- 1 tsp salt
- 1 tbsp fresh rosemary finely chopped
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese plus extra for topping
- 2 tbsp olive oil
- Freshly ground black pepper to taste
For the Marinara Dipping Sauce:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 can 14.5 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tsp sugar optional, to balance acidity
- Fresh basil chopped (for garnish, optional)
Instructions
- Prepare the Polenta: In a large saucepan, bring the water to a boil. Add the salt.
- Gradually whisk in the polenta, reducing the heat to low. Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 15-20 minutes.
- Stir in the chopped rosemary, butter, and 1/2 cup grated Parmesan cheese. Mix until well combined.
- Set the Polenta: Pour the polenta into a greased 9x13 inch baking dish, spreading it evenly to about 1/2 inch thickness.
- Let the polenta cool to room temperature, then cover and refrigerate for at least 1 hour or until firm.
- Cut and Bake the Fries: Preheat your oven to 425°F (220°C).
- Once the polenta is firm, cut it into fry-shaped strips.
- Place the polenta fries on a baking sheet lined with parchment paper. Brush them with olive oil and season with freshly ground black pepper.
- Bake for 25-30 minutes, turning halfway through, until the fries are golden and crispy.
- Prepare the Marinara Sauce: In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes.
- Stir in the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar if using. Simmer for 15-20 minutes, stirring occasionally.
- Garnish with fresh basil if desired.
- Serve: Once the fries are baked, remove them from the oven and sprinkle with additional grated Parmesan cheese.
- Serve the rosemary and Parmesan polenta fries hot with the marinara dipping sauce on the side.
Notes
Enjoy these delicious Rosemary and Parmesan Polenta Fries, a perfect appetizer or side dish that’s sure to impress your guests!
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Guys, these fries are amazing! Fries made of polenta?! Who in the world thinks of that?? The family loves em crispy little things with a nice burger, a salad or just as a snack while netflixing.