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Stanley Tucci’s Polenta frites
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20g freshly grated parmigiano reggiano
vegetable oil, for deep-frying
2 rosemary sprigs, leaves chopped
225ml whole milk
2 tsp salt
2 tbsp olive oil, plus extra for greasing
2 tbsp unsalted butter
2 tbsp freshly grated parmigiano reggiano
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.
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.
Typical values per serving:
This recipe was first published in July 2015.