Garlic and Herb Polenta Fries
with Chipotle-Lime Aioli
a snack / dip / spread recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
Crisp on the outside and creamy inside, these garlic and herb polenta fries are served with a smoky chipotle-lime aioli that adds just enough heat and tang.The balance of garlic, herbs, lime, and gentle heat makes this an easy, flavorful snack or side.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H 15 M
6 SERVINGS
| 7 fries/serving
SPECIAL EQUIPMENT:
AIR FRYER
8 INCH SQUARE BAKING PAN
- Line an 8" baking pan with a parchment paper sling and lightly grease with olive oil. Set aside.
- In a medium saucepan, add water, milk, polenta, butter, herbs and garlic salt, and whisk to combine. Bring to a boil, then reduce the heat to low. Cook for 15 minutes, stirring occasionally, or until polenta has thickened.
- Turn off heat and immediately stir in the gruyere cheese. Taste and add salt and pepper to taste.
- Pour the polenta into the prepared baking pan and spread evenly. Cover with plastic wrap touching the top of the polenta, then place in the freezer for 20 to 30 minutes or until completely cold.
- While the polenta cools, make the Chipotle-Lime Aioli by combining all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Remove the polenta from the baking pan and cut horizontally into thirds, then vertically cut into 14 strips to make 42 fries. Drizzle with 1 tbsp olive oil.
- Working in 2 to 3 batches, place the polenta fries in a single layer in the air fryer basket. Cook at 400ºF for 15 minutes, pausing halfway to shake the basket.
- Serve warm with the Chipotle-Lime Aioli.
Refrigerate, well wrapped, for up to 3 days. Reheat in the air fryer or oven.
To bake instead of air fry, arrange the fries on a parchment-lined baking sheet and bake at 425ºF for 25–30 minutes, flipping once halfway through, until golden and crisp on the edges.
Polenta fries can be prepared in advance and air fried/baked when ready to cook. After covering the polenta in the baking dish (step 4), place in the refrigerator for at least 3 hours or up to overnight, then continue at step 5.
greek
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Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.14 oz - PORTION$0.50
0.53 oz - JAR$4
0.53 oz - REFILL$3
crushed
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0.07 oz - PORTION$0.50
0.6 oz - JAR$6
0.6 oz - REFILL$5
2 oz - REFILL$14
with Himalayan Salt
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0.53 oz - PORTION$0.50
4 oz - JAR$5
4 oz - REFILL$4
16 oz - REFILL$10
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Large, chunky crystals with a briny aroma, robust salinity, and mineral complexity; perfect for grinding.
0.5 oz - PORTION$0.50
4 oz - REFILL$2
16 oz - REFILL$7
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0.39 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
0.35 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$25
