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Ingredients for 2-3 servings:

 

1 cup cool water

1 cup whole milk

1 teaspoon fine sea salt

3/4 cups coarse yellow cornmeal grits (polenta)

2 tablespoons unsalted butter

Canola or salad oil

 

  • Lightly oil a bread pan. Bring the water, milk and salt to a boil in a large saucepan. Add the polenta in a steady stream, stirring constantly. Continue stirring over medium low heat until the mixture thickens considerably and pulls away from the sides of the pan, about 5 minutes. Add the butter and stir to incorporate. Spread the polenta in the prepared pan. Cool and refrigerate if desired.

 

  • Preheat the broiler and place the oven rack 4" from the flame. Line a baking sheet with aluminum foil and ightly oil it. Unmold the firm piece of polenta and cut it into 1/2" thick slices to resemble fries. Lay them on the prepared foil. Broil the pieces until they are lightly browned, 1-2 minutes. Remove the pan, turn over the pieces and return to the oven until the second side colors.

 

  • You can hold polenta fries in the turned-off oven up to 20 minutes. Serve warm or at room temperature with a sprinkling of coarse salt