Ditch the Spud! Crispy Truffle Polenta Fries with Aioli for the Win

 

Level up your fry game with these crispy polenta fries dipped in a creamy truffle aioli. They're basically fancy fries, but way easier to make (and way more impressive).

Ingredients:

For the Polenta Fries:

2 cups (400g) dried polenta

5 ½ cups (1.32L) water

1 ½ teaspoons salt

¼ teaspoon black pepper

3 tablespoons unsalted butter, cubed

2 ½ tablespoons black truffle oil

⅓ cup grated Parmesan cheese

½ cup heavy cream

Olive oil for brushing

For the Truffle Aioli:

½ cup mayonnaise

1 tablespoon fresh lemon juice

1 clove garlic, minced

1 tablespoon grated Parmesan cheese

½ teaspoon truffle oil

Salt and freshly ground black pepper, to taste

Instructions:

In a medium saucepan, whisk together water, polenta, salt, and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 15-20 minutes, whisking constantly, until polenta thickens and pulls away from the sides of the pan.

Remove polenta from heat and stir in butter, truffle oil, Parmesan cheese, and heavy cream. Season with additional salt and pepper, to taste.

Pour hot polenta into a greased 9x13 inch baking dish. Spread polenta evenly with a rubber spatula and let cool completely at room temperature for at least 2 hours, or overnight in the refrigerator.

Once cooled, turn polenta out onto a cutting board and slice into ½ inch thick sticks. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange polenta fries in a single layer. Brush fries lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

While fries bake, whisk together mayonnaise, lemon juice, garlic, Parmesan cheese, and truffle oil in a small bowl. Season with salt and pepper to taste.

Serve and Enjoy! Plate warm polenta fries and serve with a generous dollop of truffle aioli for dipping.

Tips:

For a vegan option, use vegan butter and vegan Parmesan cheese in the polenta and aioli.

Experiment with different herbs and spices to add variety to the polenta fries. Try dried rosemary, thyme, or a sprinkle of chili flakes.