Polenta Fries Recipe

Bring the water or chicken stock to a simmer in a large pot over high heat. Add the salt. Remove from the heat and quickly pour in the cornmeal, stirring constantly with a wooden spoon.

Return the pot to medium-low heat and cook, stirring frequently, for about 30 to 40 minutes or until the polenta pulls away from the sides of the pot.

Stir in the cheese and rosemary and spoon the polenta into a lightly greased medium-sized baking dish. Smooth the top with a spatula. The polenta should be 1/2-inch (1.2-cm) thick.

When the polenta is cool, cover with plastic wrap and refrigerate, if you are not going to prepare the fries immediately.

Return the polenta to room temperature an hour before proceeding with the recipe. Flip the polenta out of the dish and onto a cutting board and cut into batons approximately 1/2 inch x 2-1/2 inches (1.2 cm x 6.25 cm).

Heat a film of olive oil over medium heat if you are using a nonstick frying pan, otherwise add about 1/8 inch (3 mm) of oil. Fry the polenta batons on all four sides until golden brown. Drain on paper towels and arrange on a serving dish. Sprinkle with sea salt before serving.