Today I was inspired by the upcoming garlicky event to make something to keep away the vampires. I sliced a slab of polenta into the shape of French fries and flavored the golden polenta fries with parsley and fried garlic. I nestled them in a cone of parchment paper. The sweet smell of garlic is intoxicating. They can be served as a snack and they also make a wonderful summer side dish for any type of grilled meat. Plus, they are more nutritious than plain old fries.
The girls were fooled and mistook the polenta fries for potato fries due to their crispy exterior and golden color. I’ll have to make more; they were fighting over the crumbs!
1. Info for Garlicky Polenta Fries
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Garlicky Polenta Fries
- 1 (18-ounce) package pre-cooked polenta
- 6 cloves garlic, finely minced
- 1 cup vegetable oil
- ⅛ teaspoon granulated sugar
- ⅛ teaspoon ground cumin
- 2 tablespoons curly parsley, chopped
3.1 For garlic
Heat the oil in a large non-stick pan. Add the garlic, then lower the heat. Cook for about 2 minutes. As soon as the garlic start sizzling, transfer to a mortar and pestle, leaving as much oil as possible in the pan. Add the parsley, cumin, sugar, salt and black pepper to the garlic. Coarsely grind the fragrant mixture.
3.2 For the polenta
Cut the polenta into 1-inch slices, then cut each slice into quarters. Brush them with oil.
In the same non-stick pan, heat the oil. Pan-fry the polenta pieces for 5 minutes until golden and crispy, stirring occasionally.
Transfer to a plate lined with paper towels, leaving as much oil as possible in the pan. Season with salt. Toss well.
3.3 Assembly time
Transfer to a serving platter. Season with the garlic salt mixture.
4. Tips and advices:
- I used garlic and basil polenta.
- If you’re not allergic to gluten, you could sprinkle the polenta fries with a dusting of all-purpose flour prior to frying them.