Cheesy Polenta Fries with Marinara

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• 1 (24-ounce) jar marinara sauce

Steps

1. 1 Bring water and salt to a boil in a large pot.
2. 2 Slowly whisk in cornmeal and reduce heat to low. Cook, stirring often, for 15 minutes until thick.
3. 3 Spread the polenta on a baking sheet and let it cool until firm.
4. 4 Cut the cooled polenta into fry shapes.
5. 5 Whisk eggs and flour in separate bowls. Coat each fry in flour, dip in egg, then roll in cheese.
6. 6 Heat oil in a deep skillet to 350°F. Fry the fries until golden brown, about 3-4 minutes per batch.
7. 7 Drain on paper towels and serve immediately with warmed marinara sauce.

Equipment

• Large pot
• Baking sheet
• Deep skillet
• Thermometer

Variations

• Add cooked and crumbled sausage for a heartier version.
• Sprinkle with fresh parsley or basil before serving.

Substitutions

• If you can't find coarse cornmeal, use fine cornmeal and cook for a bit longer.
• Use olive oil for frying for a richer flavor.

Pairings

• Perfect for game day or as an appetizer at a casual dinner party.

Nutrition

Tips

• For extra crispiness, refrigerate the fries for 30 minutes before frying.
• Use a thermometer to ensure oil is at the correct temperature for frying.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: These fries freeze well! Lay them in a single layer on a baking sheet, freeze, then transfer to a freezer bag. Thaw and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic aioli or spicy mayo.
• Pair with a fresh green salad for a balanced meal.

FAQ