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Herbed Polenta "Fries"

By Lillian Chou

4.7

(17)

Image may contain Food Bread Cornbread and Cracker
Herbed Polenta "Fries"Stephanie Foley

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

Cooks note:

Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).

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