Go Back
Print Recipe Save Recipe Pin Recipe

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.