Polenta Fries with Rosemary and Garlic

Ingredients

• 1 cup Polenta
• 4 cups Water
• 2 teaspoons Rosemary
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Grated Parmesan Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 4 cups of water into a medium saucepan and bring it to a boil over high heat.
2. 2Gradually whisk the 1 cup of polenta into the boiling water. Keep whisking until the mixture is smooth and there are no lumps.
3. 3Reduce the heat to low. Cook the polenta, stirring constantly with a wooden spoon, for 20 to 25 minutes, or until it has thickened considerably. You will feel it become very stiff.
4. 4Remove the saucepan from the heat. Stir in the 2 teaspoons of rosemary, the 2 cloves of minced garlic, the 0.5 teaspoon of salt, the 0.25 teaspoon of black pepper, and the 0.25 cup of grated Parmesan cheese until everything is well combined.
5. 5Grease an 20.32 × 20.32 cm baking dish. Pour the thickened polenta mixture into the prepared dish and spread it into an even layer.
6. 6Let the polenta cool completely in the baking dish at room temperature for at least 1 hour, or until it is firm and solidified.
7. 7Once the polenta is solid, cut it into fry shapes, about 1.27 cm thick and 7.62-10.16 cm long.
8. 8Heat the 3 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the polenta fries in the hot oil, being careful not to overcrowd the pan. Fry the polenta fries for 3 to 5 minutes per side, until they are golden brown and crispy.
9. 9Remove the polenta fries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

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