• 2 cups quick-cooking polenta, divided
  • 4 cups chicken stock
  • 3 tablespoons butter
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • Olive or vegetable oil, for frying
  • 1/2 cup fine breadcrumbs or flour


Serves: 6-8


Line 9 x 12 rimmed, nonstick baking sheet with parchment paper.

Measure 2/3 cup polenta and reserve in shallow dish.

Bring stock to low boil in a saucepot. Reduce heat to a simmer and whisk in 1 1/3 cups quick-cooking polenta; whisk to thicken 2-3 minutes, melt in butter, stir in 1/2 cup cheese, season with salt, pepper, nutmeg to taste.

Pour polenta onto baking sheet and smooth with wet frosting spatula or rubber spatula - the layer should be no more than 3/4-inch thick. Let cool 1 hour.

Invert pan and remove paper from polenta, cut 3-inch fries about 1/2-inch thick.

Heat a few inches of oil in Dutch oven or tabletop fryer to 350F.

Add fine breadcrumbs or flour and 1/2 cup cheese to remaining polenta reserved in dish. Toss a quarter of the fries at a time in coating and fry until golden, 3-4 minutes. Let cool on a wire rack, hold warm on wire rack over baking sheet in 275F oven until ready to serve.