Crispy polenta fries with truffle mayo

Crispy polenta fries with truffle mayo: golden brown outside, soft inside. With olive oil, rosemary and creamy mayo, an easy oven dish with a delicate flavour.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 340 kcal per serving
• Protein: 7 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 150 g polenta
• 600 ml water
• 2 tbsp olive oil
• 4 tbsp mayonnaise (made with olive oil, no seed oils)
• 1 sprig of rosemary
• 1 pinch of sea salt flakes
• 1 tsp olive oil
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · chopping board · knife · mixing bowl · wooden spoon

1. Heat the water in a saucepan, stir in the polenta and cook, stirring, until you have a thick, smooth mixture. Season to taste with sea salt flakes, pepper and a little olive oil.
2. Spread the polenta in a shallow dish and leave to cool completely until firm. That way you can cut it neatly into fries later.
3. Cut the firm polenta into sticks. Brush with olive oil and sprinkle with finely chopped rosemary.
4. Bake the polenta fries in the oven at 220 °C (200 °C fan) for 25–30 min until crisp and golden brown outside. Turn them once halfway through so they colour evenly.
5. Put the mayonnaise in a small bowl and stir in truffle to taste. If you use truffle oil (olive oil-based), go sparingly, as the quality varies a lot.
6. Serve the crispy polenta fries hot with the truffle mayo. Finish with a little rosemary and sea salt flakes if you like.

Good to know

Polenta fries have something wonderfully down-to-earth about them. Crisp outside, soft inside, with a creamy mayo that has a delicate note. Simple comfort food with a bit of character.

Swaps

Mayonnaise → sheep's or goat's milk yoghurt (also provides protein; contains milk). Rosemary → thyme (similarly aromatic, also brings aromatic plant compounds). Polenta → chickpea polenta made from gram flour (also provides fibre and protein). Truffle mayo → avocado cream with olive oil (provides unsaturated fats, fresh flavour).

Allergens

The recipe contains egg (mayonnaise). For children, season mildly and bake the fries well; in pregnancy, use shop-bought mayonnaise made with pasteurised egg rather than homemade mayo with raw egg.

Dairy-free recipes