This is the best recipe for polenta fries with vegan truffle mayo ever. We’re not just saying that! These are amazing, no-fail polenta fries you can make in your kitchen.
Convincing Uri to make this recipe wasn’t easy because polenta fries have been around for a hot minute (since the 80s). How innovative! He also hates everything truffle flavored. It’s either the real deal or nothing. But we’re pretty glad we went through with it because this recipe is actually amazing.
Polenta has this reputation of taking forever to make, standing for almost an hour by the stove, constantly whisking, clockwise, counter-clockwise, making the figure 8, never changing direction. Like many traditional (and Italian) recipes, there are many ‘unbreakable rules,’ or myths, if you will. Nowadays, however, instant polenta is everywhere to be found, and there’s nothing wrong with it. So if you have 3 minutes to spare, you’re good to go! Even better, if you happened to make polenta and have some leftovers- you could even re-use those to make these awesome fries.
Adding a quick dip in a creamy truffle mayo gives them an extra boost of flavor that makes them even more delicious than regular old fried spuds (if you can believe such a thing).
But don’t skip the herby crust! It makes all the difference and elevates these fries to a whole new level!
These polenta fries with truffle mayo are great for parties and to feed a crowd!
Use the following ingredients to make the best polenta fries ever:
Polenta Fries:
- 250 g white polenta
- 1 Lt boiling water
- Not too much salt!!!!!!!!!
- Fresh herbs, the more, the merrier; use whatever you have on hand
- 200 g soy milk unsweetened
- 1 tsp garlic confit or 1 garlic clove
- truffle salt or truffle oil
- Juice and zest of 2 limes
- 600 g neutral oil
- 1 garlic head
- a bit of olive oil
- salt
How to make polenta fries with garlic-truffle-mayo:
- Whisk polenta into boiling water. Continue whisking for 2-3 minutes (if using instant polenta) or occasionally for 45 if using regular polenta.
- Set on a tray between two baking sheets, chill for an hour, and cut into desired-sized fries. Fry at 180 for about 4-5 minutes.
- Toss immediately in a mix of fresh chopped herbs. We used parsley, basil, tarragon, mint, and lime zest.
- Put everything but the oil in a blender for the truffle mayo and blend on high. Slowly add the oil. You can also use an immersion blender. Just make sure you add the oil in a thin stream.
- Water if needed (to thin it down after mixing).
- Chop off the upper part of the garlic bulb to expose the garlic cloves. Put the garlic head in aluminum foil, pour some olive oil, and sprinkle with salt.
- Wrap the bulb in aluminum foil and bake at 160 degrees Celsius for 1 hour.
If you don’t want to make your own garlic confit, we recommend frying some smashed garlic in a bunch of oil on low heat for a couple of minutes and using that instead. It’s not the same, but it’s pretty good, too.
Polenta Fries With Vegan Truffle Mayo
Ingredients
Polenta Fries:
- 250 g white polenta
- 1 Lt boiling water
- Not too much salt!!!!!!!!!
- Fresh herbs the more, the merrier, just use whatever you have on hand
Truffle Mayo:
- 200 g soy milk unsweetened
- 1 tsp garlic confit or 1 garlic clove
- truffle salt or truffle oil
- Juice and zest of 2 limes
- 600 g neutral oil
Garlic confit:
- 1 bulb of garlic
- a bit of olive oil
- salt
Instructions
Polenta Fries:
- Whisk polenta into boiling water. Continue whisking for 2-3 minutes (if using instant polenta) or occasionally for 45 if using regular polenta.
- Set on a tray between two baking sheets, chill for an hour, and cut into desired-sized fries. Fry at 180 for about 4-5 minutes.
- Toss immediately in a mix of fresh chopped herbs. We used parsley, basil, tarragon, mint, and lime zest.
Truffle Mayo:
- Put everything but the oil in a blender and blend on high. Slowly add the oil. You can also use an immersion blender. Just make sure you add the oil in a thin stream.
- Water if needed (to thin it down after mixing).
Garlic confit:
- Chop off the upper part of the garlic bulb to expose the garlic cloves. Put bulb in some aluminum foil and pour some olive oil and sprinkle with salt.
- Wrap bulb in aluminum foil and bake at 160 degrees Celsius for 1 hour.
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