Polenta Fries w/ Lemon-Truffle Mayonnaise
Serves 6-8
Ingredients
For Polenta
- 4 cups whole milk
- 2 cups water
- kosher salt
- black pepper
- 1¾ cups stone ground yellow polenta
- 1 stick unsalted butter, cubed
- 2 tbsp extra virgin olive oil
- ½ cup grated Pecorino Romano cheese
- 3-4 sprigs rosemary, chopped
- 1 tbsp chopped parsley
Lemon-Truffle Mayonnaise
- 1 cup mayonnaise
- zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 tbsp chopped black truffle peelings
- 1 tbsp white truffle oil
- kosher salt
- black pepper
For Fries
- 8 cups canola oil
- grated Pecorino Romano cheese to finish
- white truffle oil to drizzle
How-to
Make Polenta
- In a large pot, bring milk, water, salt and pepper to just below a boil over high heat
- Slowly whisk in polenta until fully incorporated
- Reduce heat to low and continue to cook 35-40 minutes, stirring constantly (be careful - it may start to splatter as it thickens)
- When polenta is fully cooked, stir in butter, Pecorino, olive oil and chopped herbs
- Keep warm until serving
Chill Polenta
- Coat a 9" x 13" straight-edged cookie sheet with nonstick cooking spray
- Pour the polenta onto pan and smooth with spatula
- Top with with plastic wrap or parchment paper, pressing against the polenta
- Place another pan of similar size on top to weigh down parchment paper. Chill in refrigerator overnight to set
Make Lemon-Truffle Mayonnaise
- In a medium bowl, whisk together all ingredients
- Cover and chill overnight (for best flavor)
Cut & Fry
- Heat 8 cups canola oil in a heavy-bottomed stock pot to between 360º - 375º. If using a home fryer, heat oil accoring to manufacturer's directions
- Turn chilled polenta onto cutting board. Cut into 3½" x ¾" fries
- Line fries in fryer basket, or in a heat-proof, flat-bottomed colander (that will fit into pot of oil), leaving room between each fry
- Lower basket or colander into oil, and fry 1-1½ minutes, or until golden-brown
- Transfer to a paper towel-lined plate to absorb excess oil
- Toss fries with grated Pecorino Romano cheese and a drizzle of truffle oil before serving
- Plate with chilled Lemon-Truffle Mayo