Crispy Polenta Fries with Molten Provolone and Spicy Marinara

Imagine golden, crispy polenta fries swimming in a spicy garlic tomato sauce, all topped with molten smoked provolone that stretches with every bite. This skillet dish is a showstopper, perfect for game day or a cozy dinner.

The contrast of crunchy fries, rich cheese, and zesty arrabbiata is irresistible. It's simple enough for a weeknight but impressive enough for guests.

This recipe transforms humble polenta into crispy fries that soak up a fiery arrabbiata sauce, all under a blanket of melted smoked provolone.

The combination of textures and flavors is pure comfort, with the smoky cheese balancing the heat of the sauce. It's a one-skillet wonder that goes from stovetop to table in under 30 minutes, making it an ideal appetizer or a fun main course.

Ingredients

Why this recipe works

Frying the polenta fries in a mix of butter and olive oil gives them a rich, nutty flavor and an extra-crispy exterior. The butter adds a golden brown color and a hint of caramelization, while the olive oil raises the smoke point and keeps the butter from burning. This duo creates a perfect crust that stays crunchy even under the sauce and cheese.

The arrabbiata sauce is spooned around the fries rather than over them, allowing the fries to stay crisp while the sauce bubbles and reduces slightly.

The smoked provolone melts into a gooey layer that stretches when pulled, creating a dramatic, satisfying presentation. The final shower of parsley and Parmesan adds freshness and a salty, savory finish.

Notes and substitutions

Choose a precooked polenta slab from the refrigerated section of the supermarket. It should be firm enough to slice cleanly into fries.

If the polenta is very soft, chill it in the freezer for 15 minutes before slicing. Smoked provolone is key here; its smoky flavor elevates the dish, but regular provolone or mozzarella can be substituted in a pinch.

A cast iron skillet is ideal because it retains heat well and helps the fries crisp evenly. If you don't have one, use a heavy stainless steel or nonstick skillet. The arrabbiata sauce should be thick and chunky; if it's too watery, simmer it before adding to the skillet. Adjust the spice level by choosing a milder or hotter sauce.

• smoked provolone: regular provolone, mozzarella, or fontina for a milder flavor
• arrabbiata sauce: marinara with red pepper flakes added for heat
• unsalted butter: salted butter (reduce added salt elsewhere)
• flat-leaf parsley: curly parsley or fresh basil for a different herb note

Equipment

• Box grater
• Cast iron skillet
• Chef's knife
• Cutting board
• Measuring cups and spoons