Name: Herbed Polenta "Fries"
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 4 to 6 (side dish) servings
Ingredients: Olive oil for brushing; 3 1/4 cups cold water; 1 cup polenta (not quick-cooking); 1 teaspoon chopped sage; 1 teaspoon chopped rosemary; 1/2 cup grated Parmigiano-Reggiano; 2 tablespoons unsalted butter, cut into bits

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Herbed Polenta "Fries"Stephanie Foley

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

Cooks note:

Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).

Recipe notes

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