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Polenta Fries with ketchup and spinach
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5 from 7 votes
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Polenta Fries

Easy gluten free appetizer made with cornmeal and cheese.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 people
Calories: 260kcal

Ingredients

  • 1 cup polenta + 3 tablespoons + ½ teaspoon
  • 10 oz. chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons grated Monterey Jack cheese
  • oil for frying

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

Baked Polenta Fries can also be made if you prefer it to frying them.

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 948mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 473IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 1mg
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