Herbed Polenta "Fries"

60 mins (prep 30)
7 ingredients
makes 4 to 6 (side dish) servings
In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

Categories:  italian-american , kid--friendly , father's-day ,
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Serving Size (9.31 g)
Servings 4
Amount per Serving
Calories 53.8 Calories from Fat 54.27
% Daily Value *
Total Fat 6.03g 37.11%
Saturated Fat 3.82g 76.32%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 0.88mg 0.15%
Total Carbohydrate 0.15g 0.2%
Dietary Fiber 0.1 g 1.52%
Sugars 0.01 g %
Protein 0.09g 0.7%
Vitamin A 200.24IU% Vitamin C 0.09mg%
Calcium 5.22mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
olive oil for brushing, cold water, polenta, chopped, chopped