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Try SavoraCrispy Gluten-Free Polenta Fries with Truffle Aioli
These crispy polenta fries are a delightful gluten-free twist on classic fries. The polenta provides a satisfying crunch, and the truffle aioli adds a touch of gourmet flair. Perfect as a snack, appetizer, or side dish!
Ingredients
- Polenta (coarse ground)1 cup
- Water4 cups
- Salt1 teaspoon
- Olive oil2 tablespoons
- Pecorino Romano cheese (optional)2 tablespoons
- Mayonnaise1/2 cup
- Garlic2 cloves
- Truffle oil1 tablespoon
- Lemon juice1 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
In a medium saucepan, bring water and salt to a boil.
Slowly whisk in the polenta, ensuring no lumps form.
Reduce heat to low and cook, stirring constantly, for about 20-25 minutes, or until the polenta is very thick and pulls away from the sides of the pan.
Pour the polenta into a lightly oiled 8x8 inch baking dish. Spread evenly and let cool completely. Refrigerate for at least 2 hours to firm up.
Once firm, turn the polenta out onto a cutting board and cut into fry shapes.
Preheat oven to 400°F (200°C).
Brush the polenta fries with olive oil and arrange them on a baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, prepare the truffle aioli: In a small bowl, whisk together the mayonnaise, minced garlic, truffle oil, lemon juice, salt, and pepper.
Remove the fries from the oven and sprinkle with grated Pecorino Romano cheese (if using).
Serve immediately with the truffle aioli for dipping.
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