HERBED POLENTA 'FRIES'

By BobD

Ingredients

• 4-6 SIDES
• Polenta is cooled, cut into sticks, and broiled until the outer edges of the fries are golden and crisp, a fine contrast to the creamy interior.
• Olive oil for brushing
• 3 1/4 cups cold water
• 1 cup polenta (not quick-cooking)
• 1 teaspoon chopped sage
• 1 teaspoon chopped rosemary
• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, cut into bits

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 tsp salt in a heavy medium saucepan and bring to a boil over medium heat, whisking.

Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes.

Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula.

Chill, uncovered, until set, about 45 minutes.

Preheat broiler. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks.

Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

COOKS NOTE: Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).