Equipment
Ingredients
Polenta Base
- 750 ml vegetable stock, hot
- 250 ml whole milk
- 250 g coarse cornmeal (polenta)
- 1 garlic, minced
- 5 g salt
Flavor & Finish
- 100 g sharp cheddar cheese, grated
- 40 g unsalted butter
- 5 g fresh thyme leaves, chopped
- black pepper
- 60 ml neutral oil
Nutrition (per serving)
Method
Line a 23x33cm (9x13 inch) baking pan or quarter sheet pan with parchment paper, leaving overhang on the sides for easy removal later.
In a large saucepan, combine vegetable stock, milk, minced garlic, and salt. Bring to a gentle boil over medium-high heat.
Reduce heat to low. While whisking constantly to prevent lumps, slowly stream in the cornmeal. Continue whisking for 2-3 minutes until the mixture begins to thicken.
Switch to a wooden spoon. Simmer gently, stirring frequently, until the polenta pulls away from the sides of the pot and grains are tender, about 25-30 minutes.
Remove from heat. Vigorously stir in the grated cheddar, butter, chopped thyme, and black pepper until fully melted and incorporated.
Pour the hot polenta into the prepared baking pan. Smooth the top with a spatula to create an even layer. Let cool to room temperature, then refrigerate for at least 2 hours until completely firm.
Once set, lift the polenta slab out using the parchment paper. Place on a cutting board and slice into uniform rectangular batons (approx. 2cm x 8cm). Pat dry with a paper towel to remove excess moisture.
Heat the neutral oil in a large skillet over medium-high heat. Carefully add polenta fries in batches (do not crowd). Fry for 3-4 minutes per side until golden brown and very crispy.
Transfer fries to a paper towel-lined plate to drain. Season immediately with a pinch of flaky salt while hot. Serve warm with marinara or garlic aioli.
Chef's Notes
- Using a mix of stock and milk provides the perfect balance: stock brings savory depth while milk adds the necessary creaminess for a lush interior.
- Do not rush the initial cooking phase. Quick-cooked polenta can taste gritty. The long simmer ensures the corn starch gelatinizes fully for a creamy mouthfeel.
- Sharp cheddar is key here—mild cheeses will get lost against the strong corn flavor. Other good options include Gruyère or Parmesan.
- For the cleanest cuts, wipe your knife with a damp cloth between slices when cutting the chilled block.
- If frying, ensure the oil is hot enough before adding the polenta. If the oil is too cool, the polenta will absorb it and become greasy rather than crispy.
Storage
Refrigerator: 3 days — Store uncut block or fried leftovers in airtight container. Re-crisp in oven.
Freezer: 1 month — Freeze after cutting but before frying.
Reheating: Bake at 200°C/400°F for 10-15 minutes to restore crispness.
