Description

Crispy Polenta Fries with Truffle Aioli are a delectable treat featuring golden, crunchy fries paired with a rich and flavorful dipping sauce. Perfect for snacking or entertaining!

Ingredients

Scale

1 cup instant polenta
4 cups low-sodium vegetable broth
1/2 cup freshly grated Parmesan cheese
2 tbsp extra virgin olive oil
Salt and pepper to taste
1/2 cup high-quality mayonnaise
1–2 tbsp truffle oil (adjust to taste)
1 tbsp freshly squeezed lemon juice

Instructions

Bring vegetable broth to a boil in a large saucepan over medium-high heat.
Gradually whisk in instant polenta while stirring constantly until thickened, about 3-5 minutes.
Remove from heat; stir in grated Parmesan cheese, salt, and pepper until smooth and creamy.
Pour the polenta mixture into a greased baking tray, spreading it evenly to about half an inch thick. Cover tightly with plastic wrap and refrigerate for at least one hour or until firm.
Once chilled, cut the polenta into fry shapes. Preheat your oven to 425°F (220°C).
Arrange the cut fries on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for about 25-30 minutes or until golden brown and crispy.
In a bowl, combine mayonnaise, truffle oil (starting with a smaller amount), lemon juice, salt, and pepper until well mixed. Adjust seasoning according to taste.
Serve the baked polenta fries hot alongside your truffle aioli for dipping.

Nutrition

Serving Size: 4 fries (100g)
Calories: 280
Sugar: 0g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 6g
Cholesterol: 10mg

Keywords: - Let the cooked polenta cool completely before cutting for optimal firmness. - Experiment by adding herbs or replacing truffle oil with garlic oil for different flavors. - Store leftover fries in an airtight container in the fridge for up to three days. Reheat in a hot oven for about 10 minutes to restore crispiness.