Transform cornmeal into a perfect polenta

This recipe requires a thicker polenta for the fries to hold their shape. You can serve this with aioli or tomato sauce (or both) for dipping. Like a basic polenta, the cornmeal benefits from being soaked overnight.

Serves: 4

1 1/2 cups (375 ml) cornmeal

3 1/2 cups (875 ml) water

1/2 tsp (2.5 ml) salt

1/2 cup (250 ml) freshly grated Parmesan cheese

2 tbsp (30 ml) unsalted butter

4 tbsp (60 ml) extra-virgin olive oil

Extra salt for seasoning

1/2 tsp (2.5 ml) black pepper

1/2 tsp (2.5 ml) granulated garlic

2 tbsp (30 ml) finely chopped parsley

1/4 cup (60 ml) freshly grated Parmesan cheese

1. Combine cornmeal, water and salt in a heavy bottomed pot over medium heat. Bring to a boil, stirring frequently with a sturdy wooden spoon.

2. Turn heat to low and cook, partially covered for 30 minutes (15 for soaked cornmeal).

3. Stir in the 1/2 cup (250 ml) cheese and butter. Scrape into a 9-by-9-inch (23-by-23-cm) baking dish and smooth out with a spatula dipped in water. Refrigerate for 4 hours until firm.

4. Turn onto a cutting board and cut into fry shapes that are 1/2 inch (1.25 cm) wide and

4 1/2 inches (11 cm) long.

5. Heat oven to 400 F (205 C). Lay fries out in a single layer on a rimmed baking sheet. Brush with the oil. Bake on the bottom rack for 35-40 minutes until golden and crisp, turning over once when browned on the bottom.

6. Toss with the remaining ingredients, salt through freshly grates Parmesan cheese, and serve immediately.