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Baked Cheddar, Beer & Bacon Polenta Fries with Chili Aioli

Crispy but tender inside with bits of bacon & cheesy flavor with hints of beer, yes all in one dish!  Great party dish that your guests will beg for more...

Course Appetizer
Cuisine American, Italian
Keyword polenta fries
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author www.recipeforaparty.com

Ingredients

  • 1 3/4 cups water
  • 2 cups beer, light to medium
  • 1 1/2 cups polenta
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup cooked bacon, crumbled
  • 1 cup sharp white cheddar, grated
  • 2 tbsp canola oil or cooking spray for brushing

Chili Aioli

  • 1/2 cup mayonnaise
  • 1/2 tsp chopped garlic
  • 3/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp kosher salt

Instructions

  1. With cooking spray, spray a ¼ sheet pan (12.25 X 8.125) generously and set aside or line with parchment paper overlapping the sides by 2 inches. 

  2. Whisk together the water, beer, polenta, thyme, cayenne pepper, black pepper and salt in a 4 quart saucepan until well combined (preferably nonstick), on high heat., bring to a bowl stirring occasionally until it just starts to bubble on the surface, now take the heat down to medium/high and continue to whisk frequently as to not let it clump. 

  3. After 5 minutes, stir in the bacon and the cheese and continue to cook for another 4 minutes, stirring occasionally… mixture will be very thick.
  4. Pour into the prepared pan, work fast because the polenta starts to set fast, with a wet rubber spatula, smooth over the surface of the polenta so it is even across the surface, patting down when necessary, rapping the pan a couple of times on the counter to get rid of any air bubbles. Let cool on countertop for 10 minutes and set in the refrigerator, uncovered to cool for two hours or overnight. 

  5. While polenta is cooling, mix all the chili aioli ingredients together in a small bowl, cover and refrigerate 

  6. Preheat oven to 450
  7. Turn the polenta out onto a cutting board and cut in half lengthwise and then into 1 inch wedges, you should have 20 wedges and place them on a silicone lined sheet pan or parchment lined sheet pan sprayed with cooking spray or drizzled with oil 
  8. Brush the top of the polenta wedges with oil or generously spray them with cooking spray 

  9. Bake, turning polenta fries once halfway through, until golden and crisp, 30 to 40 minutes

  10. Drain on paper towel lined sheet pan

  11. Transfer to serving platter and serve aioli on the side and enjoy.  Serves 6 as an appetizer or side dish