Crispy Polenta Fries with Truffle Aioli
Crispy Polenta Fries with Truffle Aioli are an indulgent twist on classic fries, combining a golden, crunchy exterior with a creamy interior. Perfectly seasoned and served with a rich truffle-infused aioli, these fries elevate any gathering into a gourmet experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup quick-cooking polenta
- 3 cups low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tsp truffle oil
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Bring vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta, stirring continuously until thickened (about 5 minutes).
- Remove from heat, stir in Parmesan cheese, salt, and pepper. Transfer the mixture to a greased baking dish and let cool completely before cutting into fry shapes.
- Preheat the oven to 425°F (220°C). Cut the polenta into fry-sized pieces and arrange them on a lined baking sheet. Drizzle with olive oil and toss to coat.
- Bake for 30-35 minutes until golden brown, flipping halfway through for even crispiness.
- While fries bake, mix mayonnaise, minced garlic, lemon juice, and truffle oil in a bowl until smooth.
- Serve hot with the truffle aioli on the side.
Nutrition
- Serving Size: 4 fries (100g)
- Calories: 210
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg