truffle salami polenta fries

I'm calling it...2021 is the year of fries. Okay, this probably isn't true, but fries are one of the ultimate comfort foods for me, and I'm always looking for different ways to satisfy this craving. I don't remember the first time I had polenta fries, but if they're on a menu, I'm ordering them. The creamy/crunchy nature of this fry mimics a perfectly cooked french fry, and the flavorings and dipping sauce combinations are endless. When I first tried The Truffleist x Jacuterie truffle salami collab, I knew I wanted to try incorporating it into polenta fries. If you like a creamier inside to your fries, cut these a bit bigger, and for more crispiness, cut them thinner. I served mine with a whipped ricotta dip, but they're great with tomato sauce, or even just mayo, too. It's a win no matter how you like your fries!





TRUFFLE SALAMI POLENTA FRIES


⅓ c The Truffleist truffle salami (about ½ of a salami), finely minced

2 c water

1 c whole milk

1 c polenta (not instant)

2 tsp kosher salt

tt freshly ground black pepper

½ c parmesan, grated

2 Tbs extra virgin olive oil

Add finely minced salami to a cold pot. Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes.

Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper. Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling.


Grease a small baking dish, and transfer the polenta into it, pressing down evenly. Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight.


When the polenta has set, preheat the oven to 450F. Flip the polenta out of the baking dish and onto a cutting board. Cut into fries, in the size you like. Line a large baking sheet with parchment paper, and lay the fries out evenly.


Brush with the olive oil, then place in the oven. Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over. Remove from the oven, and serve with dipping sauces of your choice!



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