Description
Indulge in these golden, crispy polenta fries paired with a rich truffle aioli, perfect for snacking or entertaining.
Ingredients
Scale
- 1 cup instant polenta
- 3 cups water or vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup mayonnaise
- 1 tbsp truffle oil
- 1 garlic clove, minced
Instructions
- Bring water or vegetable broth to a boil in a medium saucepan. Add salt.
- Gradually whisk in the polenta while stirring continuously until it thickens (about 5 minutes).
- Transfer the polenta to a greased baking dish, spreading it evenly. Cool in the fridge for at least one hour until firm.
- Preheat your oven to 425°F (220°C). Slice chilled polenta into fry shapes and arrange them on a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss gently to coat evenly.
- Bake for 25-30 minutes until golden brown and crispy.
- In a small bowl, mix mayonnaise, minced garlic, and truffle oil until well combined.
- Adjust truffle oil according to taste if desired.
Nutrition
- Serving Size: 4 fries (85g)
- Calories: 200
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: - Feel free to substitute truffle oil with garlic-infused olive oil for a milder flavor. - Consider adding grated Parmesan or herbs like rosemary for extra flavor in your polenta.