ARCHIVE | POLENTA FRIES
Prep Time:
Yield
1
Shelf Life
- 7 friesCroutons – Polentarecipe1/2″x4″ pieces
- 6 leavesfresh sageleaves
- 1 sprigfresh rosemarysprigs
- 1/4 tspkosher saltARCHIVE | POLENTA FRIES
- 1 tspgrated parmesanARCHIVE | POLENTA FRIES
- 2 flozAioli – TomatorecipeARCHIVE | POLENTA FRIES
- 0.8 ozfryer oiln/a
- 1
Place Polenta Fries into a 350°F fryer. Cook until golden brown and crispy, about 3 minutes.
- 2
Add sage and rosemary during the last 40 seconds of fry time.
- 3
Drain Fries and herbs well. Transfer immediately to a stainless-steel bowl.
- 4
Season with salt. Toss gently to ensure even coverage. Taste and adjust seasoning as needed.
- 5
Stack Fries on the right side of the plate, as shown in the photo.
- 6
Evenly distribute fried herbs and parmesan over the Fries, as shown in photo.
- 7
Serve with a monkey dish of Tomato Aioli to the left of the Polenta Fries, as shown in the photo.
Description
1
Serving Size
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