From Anna Vella's kitchen in Italy.

Originally published on Cookpad Italy as Patatine di polenta, with US measurements.

Polenta Fries

Name: Polenta Fries
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 1/4 cups instant polenta (about 250 grams); 4 1/4 cups water (1000 ml); 2 teaspoons nutritional yeast or grated cheese (about 10 grams); 1 teaspoon mixed herbs such as marjoram, thyme, basil, oregano, rosemary, etc. (about 5 grams); To taste, garlic; 2 tablespoons olive oil (30 ml); 1/2 tablespoon salt

Anna Vella @passionidifarro

A simple and tasty way to get kids to enjoy polenta in a fun way. Here’s another creative idea from the second lesson on polenta in Lombard cuisine.

Anna Vella @passionidifarro

A simple and tasty way to get kids to enjoy polenta in a fun way. Here’s another creative idea from the second lesson on polenta in Lombard cuisine.

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Ingredients

1 hour

Serves 4 servings

1 1/4 cupsinstant polenta (about 250 grams)
4 1/4 cupswater (1000 ml)
2 teaspoonsnutritional yeast or grated cheese (about 10 grams)
1 teaspoonmixed herbs such as marjoram, thyme, basil, oregano, rosemary, etc. (about 5 grams)
To taste, garlic
2 tablespoonsolive oil (30 ml)
1/2 tablespoonsalt

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Steps

1 hour

1

Gather all the ingredients.
2

Bring the water to a boil in a pot with the olive oil, then slowly add the polenta, stirring constantly to prevent lumps.
3

When the polenta is almost cooked, add the nutritional yeast or cheese and the herbs. Mix well.
4

When the polenta pulls away from the sides of the pot, it’s done.
5

Grease a plastic container with oil, pour in the polenta, and spread it evenly. Let it cool.
6

Once cooled, turn the polenta out onto a cutting board.
7

Cut the polenta into strips and place them on a baking sheet lined with parchment paper.
8

Bake at 400°F (200°C) for 30 minutes or until golden and crispy.
9

Your dish is ready! Serve hot with your favorite sauces.