Polenta Fries

Whenever I make burgers my go to side dish is always French fries but sometimes that can get a little boring. So I am always on the hunt for new side dishes that will stand up to a delicious crispy fry. These polenta fries are the new side dish to change up your next burger night!

Ingredients Needed

1 cup polenta

3 cups chicken stock

4 Tablespoons butter

1/2 cup Parmesan

2 sprigs rosemary

How to Make it

Start by bringing chicken stock up to a boil in a pot. Once the stock reaches a boil reduce the heat to a simmer and stir in the polenta.

Cover the pot and cook the polenta for 15 minutes stirring the mixture occasionally. Keep an eye on the polenta because you may need to add extra stock if it absorbs too quickly.

Once the polenta is fully cooked remove it from the heat and stir in the butter, rosemary, Parmesan and salt and pepper to taste. I highly recommend that you take the extra time to grate your own cheese. Not only will the flavor be better but the cheese will melt more evenly.

Transfer the polenta into a parchment lined 8×8 baking dish and pop this into the fridge for at least 2 hours to firm up the polenta.

After the polenta has set in the fridge pull the block from the pan and slice 16 1 inch fries. Arrange the fries on a sheet pan so that none of them are touching. Brush all sides of the fries lightly with olive oil.

Pop the sheet pan into a 425 degree oven for 30 minutes. After 30 minutes the outside should be nice and crispy and the inside creamy.

Finish off the fries by sprinkling over more Parmesan and rosemary. Serve with a garlic aioli or marinara dipping sauce.

Print Recipe

Polenta Fries

Let me introduce you to your newest burger side dish obsession! A crispy crunchy outside with a creamy inside perfectly dipable in garlic aioli or marinara sauce.

Ingredients

• 1 cup polenta
• 3 cups chicken stock
• 4 Tablespoons butter
• 1/2 cup Parmesan
• 2 sprigs rosemary

Instructions

• Bring the chicken stock up to a boil in a pot. Once it reaches a boil reduce the heat to a simmer, stir in the polenta and cover. Stirring occasionally cook the polenta for 15 minutes.
• Once the polenta is fully cooked, pull it from the stove and stir in the Parmesan, rosemary and salt and pepper to taste. Once everything comes together transfer it into a parchment lined 8×8 pan. Cover the pan and pop it into the fridge for 2 or more hours.
• After your polenta has cooled preheat the oven to 425 degrees. Pull the polenta from the fridge and cut it into 16 1 inch fries. Space the fries out on a baking sheet and brush lightly with olive oil. Pop the tray into the oven for 30 minutes. Enjoy dipped into a garlic aioli or marinara sauce at your next cookout!

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