Sometimes I cook what I want to eat. Other times I cook something because the ingredients are available. Making polenta fries was an example of the latter. I had the polenta already cooked, I had the leftover oil I’d used for frying from a couple of days earlier, so making polenta fries seemed like the natural thing to do. I find making good food out of leftovers / existing ingredients is both economical and rewarding. The crispy exterior of these fries matched with the softness of the center is a nice treat.
Ingredients
Polenta – cooked, cooled, and firm
Oil for frying
Pinch of salt
Dips
Directions
Heat up your oil to medium high.
Slice the cooked polenta into rectangular shapes that resemble stubby french fries. They don’t have to be too uniform or consistent.
Once the oil is hot, gently drop the polenta pieces into the oil. Let fry for approximately 5 minutes or until golden brown. The fries should be crispy on the outside when done.
Remove from oil and let drain on paper towl – I did mine in two batches. Sprinkle with a pinch of salt and then transfer to a serving dish/plate.
You can dip these fries in ketchup or any dip you have on hand. I had some leftover wasabi mayo and then made a chipotle garlic sour cream dip just to say I did.
Crispy polenta fries dipped in creamy goodness = A great snack for watching the game on Sunday… or Monday… or Tuesday or…
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