Oven-Crisped Polenta Fries with Lemon-Caper Dipping Sauce

Ingredients

• 4 cup water (For cooking the polenta)
• 1.5 tsp kosher salt (Plus more to season the sauce and fries)
• 1 cup instant polenta (Also called quick-cooking polenta or cornmeal; quantity estimated from the available source)
• 2 tbsp unsalted butter (For enriching the polenta)
• 0.75 cup Parmesan cheese (Finely grated; some is mixed into the polenta and some coats the fries)
• 0.333 cup extra-virgin olive oil (For generously oiling the fries and baking sheet)
• 0.5 cup mayonnaise (For the dipping sauce)
• 2 tbsp capers (Drained and finely chopped)
• 2 tbsp lemon juice (Freshly squeezed)
• 1 tsp lemon zest (Finely grated)
• 1 clove garlic (Finely grated or minced for the sauce)
• black pepper (To taste; estimated amount not specified in the available source)

Steps

1. 1

   Prepare a 9-by-13-inch baking dish by lightly oiling it or lining it with parchment. Set it aside so the cooked polenta can be spread immediately after cooking.

2. 2

   In a medium saucepan, bring the water and kosher salt to a boil over medium-high heat.

3. 3

   Gradually whisk in the instant polenta in a thin stream to prevent lumps. Reduce the heat to low and cook, whisking frequently, until thick and creamy and the grains are tender, following the package timing, usually about 5 minutes.

4. 4

   Remove the saucepan from the heat. Stir in the butter, a portion of the grated Parmesan, and black pepper until the butter and cheese are fully melted and incorporated.

5. 5

   Immediately scrape the hot polenta into the prepared baking dish and spread it into an even layer. Cool until no longer steaming, then cover and refrigerate until firm, at least 1 hour and preferably several hours or overnight.

6. 6

   Make the dipping sauce by stirring together the mayonnaise, chopped capers, lemon juice, lemon zest, and garlic. Season with salt and pepper to taste, then refrigerate until serving.

7. 7

   When ready to bake, place a rimmed baking sheet in the oven and preheat the oven to 450°F (230°C), using the convection setting if available. Preheating the pan helps the fries begin crisping immediately.

8. 8

   Turn the chilled polenta out of the baking dish onto a cutting board. Cut it into evenly sized sticks, approximately 3 inches long and ½ inch thick, taking care not to break the pieces.

9. 9

   Transfer the polenta sticks to a bowl or tray. Drizzle generously with olive oil and turn gently to coat all sides without crushing the fries.

10. 10

    Sprinkle the remaining grated Parmesan over the oiled polenta sticks and turn gently again so the cheese adheres to the surfaces.

11. 11

    Carefully remove the hot baking sheet from the oven. Arrange the polenta fries in a single layer with space between them, then return the sheet to the oven.

12. 12

    Bake until the bottoms have formed a firm golden crust and the fries release easily from the pan, at least 30 minutes. Do not attempt to flip them while they stick; if necessary, return the sheet to the oven for several additional minutes.

13. 13

    Using a thin spatula, carefully loosen and turn the fries. Continue baking until the second sides are deeply golden and crisp and the centers are hot and creamy, about 15 to 25 minutes more.

14. 14

    Transfer the crisp polenta fries to a serving platter. Serve immediately with the lemon-caper dipping sauce.

Notes

The source notes that the polenta may be cooked and refrigerated in the baking dish for a couple of days before unmolding, cutting, and oven-frying. Do not force fries loose when they stick; wait until a crust forms. Convection baking is recommended for more even browning. Ingredient quantities and detailed method are reconstructed because the accessible page excerpt did not include the member-only ingredient list or instructions.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• Italian
• baked
• oven-fried
• make-ahead
• crispy