Polenta Fries with Garlic Aioli
Serves 4-‐6
Ingredients
2 cups chicken or vegetable stock
½ cup half and half
1 ½ cup white corn meal
1 tablespoon buHer
½ parmesan cheese, shredded
1 tablespoon fresh thyme, chopped
Sea salt to taste
Freshly ground pepper to taste
Parchment paper
For the Aioli
5 garlic cloves, roasted
1 large egg
1 tablespoon fresh lemon juice
½ cup olive oil
Oil for spraying
Instruc^ons
1. In a medium pot bring stock and half and half to a boil. Whisk in cornmeal
un<l smooth.
2. Turn heat down to medium-‐low, cover and cook for 10-‐12 minutes, s<rring
oQen.
3. Remove from heat, s<r in buHer, parmesan cheese, thyme and salt.
4. Spoon mixture onto a parchment lined, shallow baking tray.
5. Smooth out mixture to a 2-‐inch thickness. Cover with plas<c wrap and
refrigerate 2 hours to set up.
6. Meanwhile, in a small bowl, combine roasted garlic, lemon juice, egg, salt and
pepper, whisk well.
7. Slowly add olive oil and con<nue to whisk un<l emulsified; chill.
8. Slice polenta into 1-‐inch by 4-‐inch strips, place 8-‐10 polenta strips into the air
fryer.
9. Set <mer for 10 minutes and temperature for 400 degrees.
10. When cooking is complete, open air fryer, turn fries and spray with oil; close.
11. Set <mer for 10 minutes and temperature for 400 degrees.
12. Repeat with remaining polenta strips. Serve warm with chilled aioli sauce for
dipping.
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