Last Updated on April 16, 2021 by Chef Mireille
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Polenta is a whole grain cornmeal used in Italian cuisine. Sometimes it is cooked into a loose porridge like Creamy Polenta and served as a side dish. Other times, it is cooked with less liquid into a more firm consistency, where it can be grilled, baked or fried. This is how I made these Polenta Fries. However, before we get to the recipe, let’s talk a little bit about cornmeal.
Cornmeal Varieties
Cornmeal is one of my favorite grains. We use it a lot in Caribbean cuisine from sweetened breakfast porridge to desserts like Cornmeal Pudding to beverages like Akasan to savory dishes like Tutu and Cou Cou. However, here in the US, there are many varieties of cornmeal so it is important to get the right cornmeal for the right recipe. The five types of cornmeal available are:
- Polenta – whole grain cornmeal. Also available in instant, which is milled even finer so that it will cook faster.
- Yellow Cornmeal – milled to a powdery consistency from American sweet corn. The most popular form of cornmeal used in the United States for making things like cornbread and hush puppies.
- Blue Cornmeal – is a type of cornmeal grown in Mexico and the southwestern United States. Also known as hopi maize, it has 20% more protein and a lower glycemic index than yellow or white cornmeal. It can be used to make tortillas as in these Blue Corn Tacos.
- White Cornmeal – is milled to a powdery consistency from white corn. It is most often used in African cuisines.
- Masa Harina, aka Maseca or hominy – is a field corn, less sweet than American sweet corn. It is soaked in a diluted solution of wood ash and lime before being dried. It is used in South American cuisine to make things like pasteles, tamales and arepas. Here are a few of my arepa recipes for you to try – Stuffed Arepas, Stacked Apple Arepas, Quinoa Arepas, Pumpkin Arepas.
Learn even more about cornmeal and polenta here where I go into further detail – All About Cornmeal
So now that you know all about cornmeal. let’s get to our Polenta Fries. This recipe is slightly adapted from a cookbook I have from culinary school – American Regional Cuisine.
Polenta Fries
Ingredients
Instructions
- Bring stock to a boil in a saucepan. Reduce to a simmer. Add milk, butter, chile powder, sugar and salt.
- Slowly add cornmeal while stirring constantly. On low heat, simmer for 15 minutes until the mixture thickens.
- Add cheese and stir to combine. Simmer another 5 minutes.
- Transfer the mixture to a buttered baking dish. Let it rest until it is completely chilled. Cut into slices.
- Heat enough oil for shallow frying. Fry until golden brown on all sides.
- Serve with ketchup.
Notes
Nutrition
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We get just one type of corn meal here and learned about the other varieties today. The fries look so delicious with the ketchup..
Loved reading about different varieties there! The fries looks dekish with ketchup 🙂 I have cornmeal couscous – what cud I use those fir ??
sorry never heard of cornmeal couscous so I am clueless on that one
Thanks for the pictures of all the different corn flours. I always get confused and have second thoughts on what to buy for a recipe. I have seen the polenta fries in few cooking shows and it is great that you have posted them. I will feel more comfortable trying them out.
now you can try all the different cornmeal varieties
I saw the other cornmeals in the store except the blue one. Polenta fries look so good and a nice snack for any time of the day.
Blue one you usually find at Latin Markets, if you are interested
I love polenta but never thought fries with them. This is such a great idea.
polenta and all cornmeal can have so much variety in the dishes created with them
Those fries are definitely interesting, though i have already seen them in cookery shows, never tried them at home, now you are tempting me.
This fries looks amazing ,I just loved the texture.. It is perfect and crisp!!
I love to read the intros in your blog, every time when i’m here , i have learned something new. Such a informative post about cornmeal Chef. The fires are so new to me and looks delicious.
yes cornmeal can have so much variety
Thanks for the efforts in putting up all those pictures for us to compare. I know where I can come back if I get a doubt…polenta fries sounds so good Mir..
your welcome – yes there is a lot of variety in cornmeal
Mir thanks a lot now I know what is lacking in our stores. You have put in a lot of effort. as for the fries I love them.
I’m sorry. It was meant to be informative not to highlight your lack of availability.
Corn doesn’t count a main grain in India. That’s the reason why we get only corn flour and pretty much nothing else. Now a days more varieties are available in specialty shops. love the fries, btw!
and yet cornmeal is one of my favorite grains
This is one of those grains which I hardly ever use because I don’t know what to do with it. These fries look so crisp and good that I am tempted to buy polenta.
really? cornmeal is so versatile. Check out some of my links – I have lots of cornmeal based recipes you can try
Thank you for the explaining about the different corn meals. I usually get confused with them.
Polenta fries look so crispy and delicious.
sometimes too much choice isnt necessariy a good thing right 🙂
Your post is very informative. Thanks for the info.
Lip-smacking fries, Mir !
Wow Mir, love the info you share on a particular cuisine and ingredients! I have seen polenta, yellow and masa harina. never knew blue cornmeal exists!!
Polenta fries looks yum, i can very well substitute chicken broth with veg broth and try this!! 🙂
yes – blue cornmeal is unique to Mexican and tex-mex cuisine
I love these Polenta fries. We used to have them in Brazil. Thanks for the recipe. I can try them out here now.
I hope when you make them and eat them, it will remind you of good times in Brazil.
Finally, now I know the different kind of cornmeals available in the world. While we get white cornmeal readily as its a staple here, occasionally get the yellow one too. I’ve tasted polenta and have heard about polenta fries. I’m tempted to look for polenta to make this yummy starter or snack.
We are lucky to get so many different kinds of cornmeal here, from around the world.
Those polenta chips look tasty. I love polenta chips and often get them ready to cook, but only made them once in a cookery class. Now your recipe is tempting me to try making them.
You definitely should make them yourself. That way you can customize it and add more spices and herbs, if you prefer.
Mir thanks for the description and pictures of the different cornmeal. I think I saw polenta in the supermarket yesterday. Will order it and try these delicious fried polenta. Sounds absolutely delicious.
they are so delish. I am sure you are going to love them.
The polenta fries look delicious. Loved the entire post with details about various varities of cornmeal flour. Very informative and interesting as well.
I hope I’ve inspired you to now try the different varieties of cornmeal.