Super quick & easy to make. These homemade polenta fries are super crispy & flavoured with two types of cheese.

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cheese polenta fries taleggio parmesan

Polenta is often overlooked. Well not anymore, thanks to these cheesy, crispy polenta fries! I’ve used taleggio & parmesan to flavour these but feel free to use different types of cheese.

What Polenta To Use

If you want to make polenta from scratch, I’d recommend buying an instant polenta. These are ground finer so cook a lot quicker. In some shops, you can buy ready made polenta. I probably wouldn’t use this because you won’t be able to add any cheese into the mix.

How To Cook & Serve Polenta

To cook the polenta, we whisk it into hot veg stock then cook until thick. We then add in a generous amount of butter, for richness & the taleggio, for flavour. Polenta can take on a lot of salt & pepper so make sure to season generously.

The thick polenta is then transferred to a lined baking tray & left to set in the fridge.

Once set, we cut the polenta into chunky chips, coat them in some raw polenta & deep fry until crispy.

Piled into a bowl, the crispy fries are finished with a load of grated parmesan!

crispy polenta cheese fries

Equipment Used

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Taleggio Polenta Fries

Quick & easy to make. These polenta fries are incredibly cheesy & super crispy.
Prep Time20 minutes
Cook Time20 minutes
Chilling Time2 hours
Course: Sides
Cuisine: Italian
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • 20cm x 30cm Baking Tray
  • Deep Fat Fryer

Ingredients

  • 250 g Instant Polenta – Plus 100g Extra To Coat The Fries
  • 600 g Water
  • 1 Vegetable Stock Cube
  • 50 g Unsalted Butter
  • 100 g Taleggio Cut Into Small Pieces
  • Grated Parmesan To Serve

Instructions

  • Grease & line a 20cm x 30cm baking tray.
  • Place the water & stock cube into a large saucepan & place over a medium-high heat. Bring to the boil, stirring to dissolve the stock cube then lower the heat to low & gradually pour in 250g of polenta, whisking constantly.
  • Cook the polenta until thick, stirring regularly. This will take around 3-4 minutes.
  • Next, stir in the butter then once melted, stir in the taleggio & season well with salt & pepper. Pour into the lined baking tray, leave to cool then refrigerate for a minimum of 2 hours but preferably overnight.
  • Once the polenta has set, remove from the tray & parchment & transfer to a chopping board. Cut the polenta in half lengthways then cut each half into fries roughly 1cm wide – feel free to make them chunkier if you’d prefer.
    If you’re not planning on cooking the polenta straight away, it will last in the fridge for up to 3 days.
  • Preheat a deep fat fryer (or a saucepan of veg oil) to 180°c.
  • Whilst the fryer is heating up, coat the fries in the remaining 100g of raw polenta.
  • Next, fry the polenta in batches for 5-6 minutes or until crispy.
  • Pile the cooked fries up in a bowl, season with sea salt then grate over a generous amount of parmesan. Serve immediately.

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