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Baked Truffle Polenta Fries

Everyone has their favorite comfort foods, truffle polenta fries are one of mine. Totally serious. I have always been a big fan of polenta; the simple addition of truffle oil is a game-changer. Polenta served in the form of “fries“, is a fantastic way to incorporate an earthy grain into your winter meal without much effort. This simple recipe is elegant, and can truly complement any dish, from meat to fish.

Polenta, for those who are unfamiliar, is a rustic grain made by mixing cornmeal with water and salt. Christopher Columbus is credited with having brought corn over to Europe from America, corn being a plant that Europeans had never seen before. Eventually, it made its way to Southern Italy where it flourished. This inexpensive grain was readily consumed by the lower classes and often eaten in place of bread.

truffle polenta fries

When it comes to cornmeal for polenta, there are actually several choices:

  • Bramata: A classic rustic corn flour that is hard and coarsely ground; this is the most common type, and the one I used in this recipe.
  • Fioretto: Finer than Bramata, smoother, and slightly less coarse; this is also a popular choice for making polenta.
  • Fumetto: The finest corn flour available, the best go-to for making fresh pasta, cakes, and cookies.
  • Integrale: Less common, a cornmeal that has not been sifted, and contains all outer parts of the grain.

Truffle oil is a simple pleasure and an easy way to take many dishes up a notch. Considered a finishing oil, this can be made with canola oil, grapeseed oils, or more commonly olive oil. Considered controversial among chefs, some truffle oils don’t actually contain truffles–but instead aromatic compounds, meaning that they lack complexity. That may be true, but I think truffle oil has its place in the cooking world. A “truffle aroma” works just fine in this polenta dish, just like it does in my truffled quail eggs. Quality is important in selecting any ingredient. But the “essence” is what we want here. So don’t concern yourself too much with which oil you buy, most black truffle oil will work just fine in this recipe.

If you’ve never had polenta fries, trust me, they’re worth it. These crispy flavorful “fries” are a delicious comfort food perfect for the winter and a true crowd-pleaser with just about anyone young or old.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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