Three different ways to make Polenta (Fries, Grilled & Traditional). First, the traditional one is served with spicy & smoky pulled pork, grilled as a side dish to anything from the BBQ or the gluten-free crispy baked fries.
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (1) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (1)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/spicy-smoky-pulled-pork-on-polenta-3.jpg)
Polenta is a fun gluten-free ingredient to play with! Here are three different ways to make Polenta (Fries, Grilled & Traditional), with three different textures going from smooth to crunchy. I always make too much polenta, so I spread the leftovers in a rectangular Pyrex, cover it with plastic wrap and leave it in the fridge. The next day you can use the compacted or “cake-like” polenta and make a different meal with it by grilling it “steak style” on the BBQ or baking or air frying the sticks until the perfect crunchy polenta fries.
Types of Polenta
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (2) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (2)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/polenta-pin.jpg)
The perfect polenta is smooth and shiny, similar to the texture of a fluffy mashed potato. Some put cream in it, others milk or broth, but most purists would tell you simply water is needed. On the market, they sell instant polenta, polenta or cornmeal. The difference here is mainly how they ground the corn meal resulting in different thicknesses, affecting the final product’s cooking time and texture. Sometimes the “instant” polenta is pre-cooked and turned back into a fine sand texture. This last one is ready in just 3 minutes!
Traditional Polenta
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (3) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (3)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/spicy-smoky-pulled-pork-on-polenta-4-scaled-e1683280758267-1100x1100.jpg)
Let’s clarify: polenta is an art and takes quite a while to make… about 50 minutes and some serious arm muscles to achieve the perfect consistency. The technique is turning every 5 minutes the polenta until ultra smooth and the sides no longer stick to the pot. The purists would tell you to use a wooden spoon solely and always turn the polenta in the same direction… If you don’t have time or muscles… don’t despair; there is a trick to help shorten the cooking process by half. Soak the cornmeal/Polenta in water for a few hours before cooking.
If you intend to make a silky smooth polenta, use a standard grain, as mentioned above. This way, you’ll get this corn cloud just right. For topping the smooth polenta, I’ve used a delicious Spicy & Smoky Pulled Pork recipe from fellow Aussie bloggerBlogtastic Food (check it out here).
BBQ Side Dish
However, the “instant” version is great for making grilled polenta or fries! It cooks rapidly and holds better once cold, so there is less chance of breaking it. If you intend to make a silky smooth polenta, use a standard grain.
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (4) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (4)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/cold-polenta-768x1024.jpg)
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (5) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (5)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/grilled-polenta-3-768x1024.jpg)
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (6) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (6)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/grilled-polenta-1-1024x683.jpg)
As for the grilled polenta, I’ve served it with grilled zucchini slices and a salad, but it would suit any piece of BBQ meat, fish or seafood.
The Fries
![Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (7) Polenta (Fries, Grilled & Traditional) - The FoodOlic recipes (7)](https://i0.wp.com/thefoodolic.com/wp-content/uploads/2017/07/polenta-baked-fries-11-scaled-e1683281838131-825x1100.jpg)
Tired of the same old fries?? These polenta fries are a welcomed change and fun for the kids and their grown-ups! Plus, no gluten involved! I’ve served them with a garlic-yogurt dip, but it could be any sauce; mayo, ketchup, etc. You can do them in no time in the Air Fryer or bake them to avoid adding too much oil. This way, they are a healthy, easy and yummy side dish for the whole family!
Other Recipes Suiting Polenta
- CATALAN ROMESCO SAUCE
- CHIPOTLE PORK TACOS (SOUS-VIDE)
- AVOCADO HOT DOG
*The quantities are all the same for the three recipes.
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Polenta (Fries, Grilled and Traditional)
5 from 39 votes
Total Time 50 minutes minutes
Servings 5 people
Calories 171
Three different ways to make Polenta (Fries, Grilled and Traditional). First, the traditional one is served with spicy & smoky pulled pork, the grilled one as a side dish to anything from the BBQ or the gluten-free crispy baked fries served with a garlic-yogurt dip.
Ingredients
- 1 l water
- 120 g polenta ((instant polenta if your intent to grill or make fries))
- 25 g butter ( or olive oil)
- 2 tbsp parmesan (optional)
- 1 tsp salt
Metric – US Customary
Instructions
Traditional Polenta (if soaked for hours before, it saves 20 minutes)
Soak the polenta in the water for a few hours. Optional
Add the drained polenta and salt to the cold water.
Heat the polenta until first bubble appears and turn to low heat.
Stir every 5 minutes for about30-50 minutesor until the sides of the polenta come off the pot when stirring. (50 min. if not soaked)
Add the butter and parmesan, mix and serve.
Grilled Polenta
Cook the polenta following the instructions.
Add the warm or leftover polenta in a container to make about a 2-3cm thick polenta cakes and cover with plastic wrap, leave in the fridge until needed
Cut into big pieces.
Bring a grill pan or BBQ to high heat, spray a little oil on the grill surface and polenta and cook for 3-4 minutes on each side.
The Polenta Fries
Follow same two first steps as the grilled polenta.
Cut into small sticks.
Lightly spray olive oil and sprinkle with salt and pepper.
Cook at200°C (400F) for 12-15 minutesin the oven (8 minutes in Air fryer) or until golden and crispy.
Author: Marie Breton
Calories: 171kcal
Course: Plato principal, side dish
Cuisine: Italiana
Keyword: BBQ, corn, fries, gluten free, grilled, polenta
Nutrition
Calories: 171kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 538mg | Potassium: 180mg | Fiber: 1g | Sugar: 8g | Vitamin A: 923IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg
Nutrition Facts
Polenta (Fries, Grilled and Traditional)
Amount per Serving
Calories
171
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Cholesterol
12
mg
4
%
Sodium
538
mg
23
%
Potassium
180
mg
5
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
923
IU
18
%
Vitamin C
10
mg
12
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.