Truffle and Parmesan Polenta Fries

Truffle and Parmesan Polenta Fries are a gourmet twist on a classic comfort food, transforming simple ingredients into a luxurious and flavorful experience. This recipe takes the humble polenta, infuses it with the earthy aroma of truffle oil, and combines it with the sharp, savory notes of Parmesan cheese. The result is a dish that is crispy on the outside, creamy on the inside, and utterly irresistible. Its origin in rustic cuisine is elevated through the use of high-quality, opulent ingredients, making it a perfect example of how traditional dishes can be reimagined for a modern palate. The golden-brown fries, combined with the rich flavors and enticing aroma, make this dish a visual and sensory delight, suitable for a sophisticated appetizer or a decadent treat.


Serving Size

  • Serves 4

Grocery Items Needed

  • 2 cups of Chicken or Vegetable Broth
  • 1 cup Polenta (Cornmeal)
  • 1/4 cup Heavy Cream
  • 2 tablespoons Truffle Oil
  • 1/2 cup grated Parmesan Cheese
  • Salt and Pepper, to taste
  • Olive Oil, for frying


  1. Polenta Preparation: In a medium saucepan, bring the broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Continue stirring until the polenta is thick and creamy, about 15-20 minutes. Stir in the heavy cream, truffle oil, and half of the Parmesan cheese. Season with salt and pepper to taste.
  2. Shaping and Chilling: Pour the polenta mixture into a shallow, greased baking dish, spreading it to about 1/2-inch thickness. Cover and refrigerate until firm, at least 2 hours or overnight.
  3. Cutting and Frying: Once firm, cut the polenta into fries. Heat olive oil in a large skillet over medium-high heat. Fry the polenta fries in batches, turning occasionally, until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
  4. Finishing Touches: While still warm, sprinkle the fries with the remaining Parmesan cheese. Serve immediately, drizzled with a bit more truffle oil if desired.

Expert Tips

  • For an extra crispy exterior, you can double fry the polenta fries. Fry once until they’re just beginning to color, let them cool, and then fry again quickly to achieve that perfect golden crunch.
  • Truffle oil is potent; a little goes a long way. Adjust the amount based on your preference for a stronger or more subtle truffle flavor.

Serving Suggestions

Serve these Truffle and Parmesan Polenta Fries as an appetizer with a side of garlic aioli or a creamy mushroom sauce for dipping. They also make an excellent side dish to grilled meats or a luxurious addition to a salad. Pair with a light, crisp white wine to complement the rich flavors of the fries.

Nutrition Facts per Serving

  • Calories: 350
  • Fat: 18g
  • Carbohydrates: 37g
  • Protein: 9g
  • Sodium: 450mg
  • Allergens: Dairy, Corn

We hope you enjoy making and savoring these Truffle and Parmesan Polenta Fries. Share your experience with friends and family, and don’t hesitate to experiment with the recipe. Perhaps try adding different cheeses or spices to make it uniquely yours. Cooking is not just about following recipes but also about creating and sharing delightful moments. Enjoy!

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