Truffle Parmesan Polenta Fries turn humble polenta into something unforgettable. Baked until crisp and golden, they’re finished with truffle oil, pecorino, and served alongside a cloud of whipped ricotta. Earthy, cheesy, and irresistible, they’re the kind of appetizer that feels indulgent yet easy enough to whip up at home.
What is Polenta?
Polenta is a traditional Italian dish made from coarsely ground cornmeal that’s slowly cooked in water or broth until thick and creamy. It can be served soft like porridge, or cooled and set into a firm block that’s sliced and baked, grilled, or fried. In this recipe, Truffle Parmesan Fries, the polenta is chilled, cut into fries, and baked until golden and crispy.
Looking for more?
For more corn recipes try my Corn Pesto Pasta and Basil and Feta Corn Salad. This recipe is great served with my Caprese Burgers or Chicken Piadina.
📋 Recipe
Truffle Parmesan Polenta Fries
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Equipment
- Sharp knife
- Cutting board
- Rimmed baking sheet
- Parchment paper
- Food processor or stand mixer
Ingredients
Polenta Fries
- 1 16–18 oz Tube precooked polenta
- Olive oil for brushing
- ½ cup pecorino romano finely grated (plus more for topping)
- 1 teaspoon truffle powder white or black
- Fresh parsley or fried sage for garnish
Whipped Ricotta Dip
- 1 cup whole milk ricotta drained if watery
- 2 tablespoon heavy cream or olive oil to loosen
- 1 teaspoon truffle powder start light, add more to taste
- Zest of ½ lemon
- Salt & black pepper to taste
Instructions
- Prep the polenta: Preheat oven to 425°F. Line a baking sheet with parchment paper. Slice the tube of polenta into ½-inch thick rounds, then cut each round into fry-shaped batons.
- Bake until crisp: Arrange the fries on the baking sheet and brush generously with olive oil on all sides. Bake for 25–30 minutes, flipping halfway, until golden and crisp at the edges.
- Whip the ricotta: In a food processor, blend ricotta, cream (or olive oil), truffle powder, lemon zest, salt, and pepper until smooth and fluffy. Transfer to a serving bowl.
- Finish the fries: While the fries are still hot, sprinkle with truffle powder and extra pecorino. Garnish with parsley or crispy sage.
- Serve: Pile the fries onto a platter and serve immediately with whipped ricotta for dipping.
Notes
- Extra cozy: Warm ricotta dip in a small baking dish for a hot version.
- Wine pairing: A glass of Barolo or a crisp Franciacorta makes this aperitivo hour perfection.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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