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Recipe

Crunchy Polenta Fries with Sriracha Mayo

Servings: 4 to 6

Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they’re a great shortcut for crisp-edged polenta fries. This is also a terrific way to use up any leftover homemade polenta.

Ingredients

  • 1 18-oz. tube pre-cooked polenta
  •  1-1/2 cups peanut oil
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten with 2 Tbs. water
  • 1-1/2 cups panko
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. finely grated Grana Padano
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Sriracha mayonnaise, for serving

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 560
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 6

Preparation

  • Cut the polenta into about 30 french-fry-size pieces (about 3 inches long and 1/2 inch thick). Line a rimmed baking sheet with foil, and place a rack on it. Heat the peanut oil in a large skillet, preferably cast iron.
  • Meanwhile, put the flour, egg, and panko in three shallow dishes. Season each bowl with 1/2  tsp. salt and 1/4 tsp.  pepper. Dredge the fries in the flour, egg, and then panko.
  • Fry in batches, turning occasionally, until golden brown on all sides, 10 to 11 minutes total per batch. Transfer to the rack. Top the fries with the Grana Padano and parsley. Serve with Sriracha mayonnaise.

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