Ingredients:

  • 4 cups (950ml) Water
  • 1 teaspoon (5ml) Salt
  • 1 cup (170g) Yellow Cornmeal (Polenta), preferably coarse ground
  • 2 tablespoons (30ml) Olive Oil
  • 1/4 cup (57g) Grated Parmesan Cheese (plus extra for garnish)
  • 1/2 teaspoon (2.5ml) Garlic Powder
  • 1/4 teaspoon (1.2ml) Black Pepper
  • Vegetable oil, for frying (or olive oil for air frying)
  • 1 tablespoon (15ml) Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 teaspoon (2.5ml) Red Pepper Flakes (adjust to taste)
  • 1 (28 ounce/794g) can Crushed Tomatoes
  • 1/2 teaspoon (2.5ml) Dried Oregano
  • 1/4 teaspoon (1.2ml) Salt
  • 1/4 teaspoon (1.2ml) Black Pepper
  • 1 tablespoon (15ml) Fresh Basil, chopped (for garnish)

Instructions:

  1. Bring water and salt to a boil in a large saucepan. Gradually whisk in the polenta, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is very thick and pulls away from the sides of the pan (about 20-25 minutes).
  2. Remove from heat. Stir in olive oil, parmesan cheese, garlic powder, and pepper.
  3. Pour the polenta into a lightly oiled 9x13 inch baking dish, spreading it evenly. Cover with plastic wrap, pressing the wrap directly onto the surface of the polenta to prevent a skin from forming. Refrigerate for at least 1 hour, or preferably overnight, until firm.
  4. Heat olive oil in small saucepan over medium heat. Add garlic and red pepper flakes. Cook until fragrant (about 30 seconds). Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
  5. Once the polenta is firm, remove it from the baking dish and cut it into fry-shaped pieces. Aim for about 1/2 inch thick.
  6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the polenta fries in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels. OR Preheat air fryer to 400°F (200°C). Lightly brush the polenta fries with olive oil. Air fry in batches for 10-12 minutes, flipping halfway through, until golden brown and crispy.
  7. Sprinkle the polenta fries with extra parmesan cheese and chopped basil. Serve immediately with the spicy marinara sauce for dipping.