Oven-Crisped Polenta Fries with Lemon-Caper Dipping Sauce
- Makes4-6 servings
- Cook Time1¼ hours
- Active time plus cooling35 minutes active, plus chilling
Instant polenta makes these crisp outside, creamy inside polenta fries a breeze to “fry” in the oven. Preheating the baking sheet, generously oiling the fries and coating them with grated Parmesan helps achieve perfect crisping. If your oven has a convection function, use it. The circulation of hot air results in more even browning and crisping. If convenient, the polenta can be cooked and refrigerated in the baking dish for a couple of days. Unmold, cut and oven-fry it when ready to serve.
Don’t flip the fries until they’ve formed a nice crust on the bottom and are easily loosened from the baking sheet. This usually takes at least 30 minutes. If they stick when you try to flip them, don’t force it. Doing so will damage the bottoms. Instead, return them to the oven for a few more minutes, then try again.
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