Italian Polenta Fries with Truffle Aioli

Jan 25

*Recipe by Mari Loewen, styling by Carol Dudar, photography by Paula Wilson.*

This dish is so easy to make and so delicious! It’s a movie night snack or a fancy dinner snack. And all you need are a few pantry essentials. Enjoy!

Italian Polenta Fries with Truffle Aioli

2 cups boiling water

1 cup instant polenta

½ cup Parmigiano Reggiano, finely grated

2 tbsp unsalted butter

½ teaspoon sea salt, to taste

Olive oil, for frying or baking

Truffle Aioli
½ cup mayonnaise

1 tsp truffle oil (adjust to taste)

1 tsp lemon juice

½ tsp Dijon mustard (optional, for a bit of depth)

Salt & black pepper, to taste

Method

For aioli, whisk together mayonnaise, truffle oil, lemon juice, and Dijon. Season with salt and black pepper to taste. Let sit for 10 minutes to allow flavours to blend.

Bring 2 cups of water to a boil in a saucepan. Slowly whisk in instant polenta, stirring continuously for 1-2 minutes until thick and smooth. Remove from heat and stir in Parmigiano Reggiano, butter, and a pinch of salt.

Spread polenta onto a parchment-lined baking sheet, smoothing it into a 1-inch thick layer. Let cool, then refrigerate for 30 minutes to 1 hour until firm.

Slice polenta into 1-inch wide by 3-inch long sticks. Deep fry until golden and crispy, about 3-4 minutes per side.

To serve, sprinkle with extra Parmigiano Reggiano and enjoy with truffle aioli.

ItalianPolentaFries