Piazza San Marco Polenta Fries
Piazza San Marco Polenta Fries are a delightful Venetian twist on the classic polenta. These crispy fries are perfect as a side dish or a snack, and they are sure to impress your guests with their unique flavor and texture.
Ingredients
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh parsley
Instructions
- In a large saucepan, bring the water to a boil. Add the salt and gradually whisk in the polenta.
- Cook the polenta over low heat, stirring constantly, for about 15-20 minutes or until thickened.
- Remove the polenta from the heat and stir in the Parmesan cheese.
- Transfer the polenta to a greased baking sheet and spread it into an even layer. Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 425°F (220°C). Cut the chilled polenta into fries and place them on a baking sheet. Drizzle with olive oil.
- Bake for 25-30 minutes, turning the fries halfway through, until golden and crispy.
- Sprinkle with chopped parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 1g
Supplies
Baking sheet Saucepan
Tools
Whisk Knife
Serving suggestions
Serve the Piazza San Marco Polenta Fries with a side of marinara sauce or aioli for dipping.
Tips & tricks
For extra flavor, you can add a pinch of garlic powder or smoked paprika to the polenta before refrigerating it.
Cost
$8