Em's Polenta Fries with Tomato-Sweet Onion Marmalade
Polenta stands in for potato in these fries from Ben Ford, executive chef at Ford's Filling Station.
- 3 cups milk
- 1 cup homemade or store-bought low-sodium chicken stock
- 1 1/2 cups coarse ground polenta
- Coarse salt and freshly ground pepper
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1/2 cup Clarified Butter, or olive oil
- 1 teaspoon minced fresh rosemary leaves
- Sea salt
- Tomato-Sweet Onion Marmalade
Bring milk and chicken stock to a boil in a large saucepan. Slowly stir in polenta; stir in 1 teaspoon salt and reduce heat to a simmer. Cook, stirring, until polenta thickens and begins to pull away from sides of pan, about 5 minutes. Stir in cheese and season with salt and pepper.
Remove from heat and spread polenta in an even layer on a rimmed baking sheet. Transfer to refrigerator until chilled, about 2 hours.
Remove polenta from refrigerator and cut into 4 1/2-inch long, 1/2-inch-wide strips to create "fries." Place flour in a shallow dish; season with salt and pepper. Heat clarified butter in a cast-iron skillet until it reaches 365 degrees on a deep-fry thermometer. Working in batches, dredge polenta fries in seasoned flour and add to butter. Cook until golden brown and crisp on all sides, about 15 seconds per side. Transfer to a paper towel-lined plate to drain. Sprinkle with rosemary, sea salt, and pepper before serving with marmalade.