zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Stanley Tucci’s Polenta frites

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Stanley Tucci’s Polenta frites

    • Preparation time: 15 minutes, plus cooling and chilling
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus cooling and chilling

    Serves: 6

    Ingredients

    20g freshly grated parmigiano reggiano

    vegetable oil, for deep-frying

    2 rosemary sprigs, leaves chopped

     

    POLENTA

    225ml whole milk

    2 tsp salt

    2 tbsp olive oil, plus extra for greasing

    250g polenta

    2 tbsp unsalted butter

    2 tbsp freshly grated parmigiano reggiano

    Method

    1 Start by making the polenta: in a medium pan, bring the milk and 675ml water to a boil over a medium-high heat. Add the salt and olive oil, then reduce the heat to low. Add the polenta and simmer, stirring, for 5-10 minutes, until cooked – it should be thick, tender, and just pourable. Stir in the butter and parmesan. Pour into a greased baking tray and set aside to cool; cover and chill.

    2 Remove the polenta gently from the baking tray and cut into 6cm x 1.5cm x 1.5cm chunks (like a chunky French fry). Gently roll each one in the 20g parmesan. Place the polenta frites on a parchment-lined baking sheet and chill until needed.

    3 To cook, heat the vegetable oil in a deep fat fryer, or heavy pan, to 180˚C. Fry the frites, in batches, until crisp and golden – 3-4 minutes per batch. Drain on kitchen paper and while still hot, season with sea salt and the rosemary. Serve immediately. 

    Your recipe note

    Edit your recipe note

    Recipe extracted and adapted from The Tucci Table by Stanley Tucci.

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    0 stars

    Glossary