Polenta is a dish of boiled cornmeal that may be served as a hot porridge or allowed to cool and solidify into a loaf that can be baked, fried, or grilled. For a more healthier version we propose a baked recipe of this delicious fries served with sour cream.
Polenta is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Polenta originated in Northern Italy where it was made by peasant and working-class families. Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro (wheat), chestnut flour, millet, wheat, and chickpeas. Traditionally, polenta was poured in the middle of a large wooden board where it would cool and harden, and then be cut into portions with string.
There are several kinds of flours with a wide variety of grain sizes. What kind you use significantly affects the final dish. Cornmeal is most often associated with polenta but can also be used for preparing pies, crepes, pasta, and sweets. The various kinds are as follows:
- Bramata: is the classic rustic corn flour. It is hard and coarsely ground. It’s perfect for polenta fries. It’s also the most common type of polenta and it has a more yellow color.
- Fioretto: is finer than Bramata and is also used for, making polenta. It is smoother and less coarse than the latter.
- Fumetto: is the finest confectionary corn flour produced with innovative milling machinery. Because it is easy to knead, it is used to make pasta, cake, cookies, and other traditional products.
These baked polenta fries are crunchy on the outside and creamy on the inside. Here are some tips for preparing a delicious polenta fries :
- You must use coarse cornmeal (Bramata or even Fioretto). It won’t work with finely ground corn flour (Fumetto).
- For a dairy-free recipe, you can replace the milk with water and the cheese and butter by oil.
- If polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
- For a more flavourful recipe, you can replace water with chicken broth, beef broth, or even vegetables broth.
- We’ve chosen to use the thyme as herbs but feel free to add your favorite herbs like parsley, oregano, sage, rosemary, …
- 2 cups water
- 1 cup milk
- 1 cup cornmeal
- ½ cup permesan
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Thyme fresh
- Prepare the ingredients.
- In a large saucepan, combine water and milk and bring to a boil. Add the cornmeal and slowly whisk in.Turn down the heat to medium-low, and continue cooking for about 20 to 30 minutes or until the polenta pulls from the edges of the pan.Stir frequently (about every 5 minutes).
- Once the polenta cooked, turn off the heat.Add the butter, the cheese, salt, black pepper, and thyme, adjusting seasoning to your taste.Spread the polenta evenly over a baking sheet, and refrigerate until cold (about 2 hours).
- Once the polenta has cooled, transfer to a cutting board and cut into cut 4inx1in (10cmx2.5cm) sticks.Grease a baking sheet with olive oil and transfer the sticks to it.Drizzle with olive oil and cook one side of the polenta for 15 min in a preheated oven at 450ºF (230ºC).Flip the polenta fries and continue cooking for 15 min at 450ºF (230ºC).
- Serve the fries with sour cream or any other sauce.Enjoy!!!