Directions: |
Directions:Bring a large pot of salted water to a boil.
Slowly whisk in polenta and reduce heat to medium-low. Stir until polenta is thick and creamy (kinda like Cream of Wheat), about 10 minutes.
Remove from heat and stir in butter and hot sauce until fully melted and mixed.
Line a rimmed 8x12 baking sheet with parchment paper.
Spread polenta in an even layer on the lined baking sheet, smoothing it with a rubber spatula.
Place in the refrigerator for a few hours to cool and stiffen up.
Once cool, use a pizza cutter, or sharp knife to cut into fingers about 1/2-inch by 3-inch fries.
To Bake:
Preheat oven to 425°F.
Arrange fries in a single layer, with about 1/2-inch in between fries on a baking sheet lined with parchment or a reusable baking mat. Lightly spray with cooking spray and bake for 20 minutes, then flip the fries over and bake an additional 20 minutes.
Allow to cool for a few minutes before serving.
To Fry:
If you have a deep fat fryer, this is a good time to use it. If not, fill a small deep pot with at least 3-inches of oil.
The polenta fries need to be fully submerged, and only a few can cook at a time because they stick to each other. A frying pan doesn't work the best for these because they will stick to the bottom, and the polenta pops quite a lot while frying, so it's best to use a deep vessel.
Heat the oil to 350°F. You can test the oil by dipping the end of a polenta fry in the oil. If it sizzles, the oil is hot enough. Add just a few to the oil and allow to fry, fully submerged for about 3 minutes.
Carefully remove, using tongs, and transfer to a paper towel-lined tray to absorb excess oil. |
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Notes: |
Personal
Notes: In this recipe, crispy polenta fries meet spicy Buffalo flavor. The outside is crispy and spicy while the inside is creamy and cheesy. These polenta fries can be baked or fried, depending on what you like. Either way you make them, make sure you serve them up with celery sticks and some vegan bleu cheese for dipping.
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