Side dish recipes

Rosemary Ricotta & Polenta Fries

A delicious alternative to potato chips, these golden and crisp polenta fries are packed with herb and ricotta flavors.
Rosemary Ricotta & Polenta Fries

Christina Cherrier

One of Italy’s most popular dishes, polenta is now showing up on the best restaurant menus in the country, and plenty of home cooks enjoy its marvelously versatility. Just like pasta, polenta is easy to prepare and can be served as an appetizer with dips or as a side for vegetables, grilled meat, chicken or pork, and roasts. A delicious alternative to potato chips, these golden and crisp polenta fries are packed with herb and ricotta flavors. Serve them as a delicious side dish with coarse salt and sage, or as a crunchy snack with drinks.

Ingredient List for Ricotta & Polenta Fries

Serves 4 :

  • 1 cup (170g) of polenta (You can opt for instant polenta, it’s very quick but that has nothing in common with the classic polenta that cooks in about 30 minutes)
  • 7 oz (200g) ricotta
  • Olive or other vegetable oil for frying
  • 0.4 cup (70g) parmesan
  • 1.75 tablespoon (25g) of butter
  • 2 cups (500ml) chicken stock
  • Rosemary
  • 3 tablespoons coarse salt
  • 10 sage leaves
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Cooking instructions

1. Place chicken stock in a saucepan and bring to boil. Add polenta stirring constantly using a whisk. Cook over low heat for about 30 minutes stirring regularly until thick and creamy.
2. Add butter, Parmesan and a little chopped rosemary leaves, mix well to combine. Then add the ricotta and mix well. Pour polenta into a greased baking dish and leave to set in fridge overnight.
3. Cut polenta sticks and lightly dust with flour.
4. Heat a good amount of olive oil in a pan and quickly brown polenta sticks. They should come out crispy and golden.
5. Mix salt and chopped sage leaves in a bowl and sprinkle over polenta fries to serve.

(Photography Desplancke Anne)

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Rosemary Ricotta & Polenta Fries