Polenta fries

We certainly do not claim to have invented polenta fries, but I can say we serve the nicest I’ve tasted. For weeks before we opened, I tried many ways to keep them crispy. The secret to our polenta fries is the addition of semolina. This plugs up the small holes, keeps the fries from taking on too much oil and allows the outer shell to get seriously crispy. It has become a signature dish at Francesca’s and a musthave when dining with us. Once the oil has cooled, you can strain it through a fine sieve and reserve it for the next time you are deepfrying. It should last a couple of times.

Serves 6

as a side

2L water

25g salt

300g bramata or other

goodquality instant polenta 250g semolina flour

2L canola oil or another light

vegetable oil, for deepfrying 50g parmesan, grated

Truffle aioli

Makes about 3 cups

4 freerange egg yolks 1 tsp Dijon mustard 1 heaped tsp minced

fresh garlic

1 Tbsp salt juice of 1⁄2 lemon

1 cup rice bran oil

1 cup pomace oil

1⁄3 cup truffle oil about 1⁄4 cup warm water,

as needed

Method

To make the polenta fries, bring the water to the boil in a large saucepan over a medium heat, and add the salt. Combine the polenta and semolina in a large bowl, then pour into the water in a steady stream, whisking all the time. Change the whisk to a wooden spoon and cook over a very low heat for 20 minutes, stirring regularly.

Once cooked, pour into a large plastic tub, such as an ice cream container, and refrigerate until firm. Once set, remove from the fridge and turn out on to a clean chopping board. Using a wet knife, cut the polenta into fries about 10cm x 2cm.

Fill a deep saucepan with oil and heat to 180degC. Use a thermometer to keep an eye on the temperature. If you have a deepfryer, set it to 180degC. Once the oil has come to temperature, fry the polenta in batches for around 3 minutes or until golden brown and crunchy. Be careful not to overcrowd the pan or deepfryer, as it will bring the temperature of the oil down and your fries will absorb too much oil before they are cooked properly.

Serve the fries seasoned with salt, with a generous grating of parmesan and truffle aioli for dipping. Truffle aioli

Put the egg yolks, mustard, garlic, salt and lemon juice into a bowl. Whisk for a few minutes until light and creamy. A good tip is to put a damp tea towel underneath your bowl so it doesn’t slide around.

Combine the oils in a jug and very slowly pour into the egg mix, whisking all the time, until all the oil has been used and the mixture is emulsified. If the aioli is too thick for your liking, adjust by adding a little warm water until the desired consistency is reached.

This is great served with polenta fries. Stored in an airtight container in the fridge, this will keep for up to 5 days.