Ingredients
- 7 cups Water
- 1 1/3 cup Whole Milk
- 2 1/2 cups Bellino Instant Polenta
- Cento Coarse Sicilian Sea Salt, to taste
- 3 tbsp Unsalted Butter
- 1/2 cup Parmesan Cheese
- 3 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat oven to 450˚F. In a large saucepan, bring water and milk to a boil then add salt. Slowly add ½ cup polenta and whisk vigorously until polenta has dissolved. Add another ½ cup, repeating until all polenta has been used. Cook polenta 3-5 minutes or until all liquid has been absorbed, stirring continuously. Add butter and parmesan cheese, mix well. Place foil or parchment paper over a large baking sheet and spread polenta to edges of sheet, chill for 2 hours. Remove from refrigerator and transfer to a large cutting board. Cut into 4 inch long and 1/4 inch wide strips. Using the same foiled baking sheet, brush with oil and place polenta fries on baking sheet. Bake for 35-40 minutes or until crisp and brown. Remove from oven and let stand before serving. Serves 4-6.
