January 27, 2013
Crunchy outside, soft inside. This polenta fries make a great snack. I like them dipped in a sour cream and herb dip or a blue cheese dip. Also great served as a side dish with lentils or beans stew. Simple but delicious!
6 cups water
1/2 tsp. salt
1 tbsp. olive oil
2 cups cornmeal
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan
1 tsp. dried Herbs des Provence
Vegetable oil, for frying
Place water into a large pot. Bring to boil than add salt and the olive oil. Reduce heat to a gently boil and slowly whisk in cornmeal. Cook and stir with a wooden spoon for 10-15 minutes and polenta has thickened .
Stir in the mozzarella, Parmesan and herbs. Spread into a greased 9-inch by 13-inch pan. Smooth top (use a little bit of oil on the spoon if it's too sticky) and set aside to cool. Refrigerate for 1 hour until firm to cut.
Remove polenta to a cutting board and cut into 4-inch long by 1/2-inch to 1-inch wide strips.
Place some oil into a frying pan; cook polenta in batches, frying for 2-3 minutes on each side until golden brown.
Remove to a paper towel covered dish.
Leia’s Culinary Treasures