Crispy Polenta Fries with Molten Provolone and Spicy Marinara Step-by-step instructions

Before you start

Before starting, make sure the polenta slab is well chilled and firm. Set out all ingredients: slice the polenta into fries, mince the garlic, chop the parsley, grate the provolone, and measure the sauce.

Have the butter and olive oil ready. The skillet should be large enough to hold the fries in a single layer, or plan to fry in batches.

Instructions

Crisp the Fries

1. 1Prep the Polenta and Cheese
   Slice the precooked polenta slab into thick batten fries, about 3/4 inch wide and 3 inches long. Mince the garlic and chop the parsley. Grate the smoked provolone on the box grater into a fresh pile of shredded cheese.
   Look for Polenta fries are uniform in size, garlic and parsley are minced, and cheese is shredded.
   Tip Pat the polenta fries dry with paper towels before frying to help them crisp up.
2. 2Heat the Herb Butter Oil
   In a large cast iron skillet, melt the butter with the olive oil over medium-high heat until the butter is bubbling and foamy. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
   Look for Butter is bubbling and garlic is aromatic but not browned.
   Tip Swirl the pan occasionally to keep the garlic from sticking.
3. 3Fry the Polenta Fries
   Carefully add the polenta fries to the skillet in a single layer. Fry for 4-5 minutes per side, turning occasionally, until golden brown and crispy on all sides. Work in batches if needed to avoid crowding.
   Look for Fries are deeply golden and crisp, with a crunchy exterior.
   Tip Don't move the fries too often; let them develop a crust before flipping.

The polenta fries are golden brown and crispy, with a crunchy exterior and a soft, creamy interior.

The garlic butter oil is fragrant and the kitchen smells amazing. The cheese is grated and ready, and the sauce is warming on the side.

Sauce and Melt

4. 4Add the Arrabbiata Sauce
   Spoon the spicy garlic tomato arrabbiata sauce around the fries in the skillet, letting it pool in the spaces between them. Bring the sauce to a simmer and let it bubble for 2-3 minutes to warm through and meld with the pan drippings.
   Look for Sauce is bubbling and fragrant with garlic and chili.
   Tip Tilt the skillet to distribute the sauce evenly without moving the fries.
5. 5Melt the Smoked Provolone
   Sprinkle the shredded smoked provolone evenly over the hot fries and sauce. Cover the skillet with a lid or a sheet of foil for 2-3 minutes, until the cheese is melted and gooey, with some spots turning golden and crisp.
   Look for Cheese is fully melted, bubbly, and lightly browned in spots.
   Tip If the cheese isn't melting, pop the skillet under the broiler for a minute.

The sauce is bubbling around the fries, and the smoked provolone is melting into a gooey, golden blanket. The cheese is stretchy and slightly browned at the edges, and the whole skillet is sizzling and aromatic.

Finish and Serve

6. 6Finish and Serve
   Remove the skillet from the heat. Shower the chopped flat-leaf parsley and grated Parmesan over the bubbling skillet. Serve immediately while the cheese is still molten and stretchy, pulling a crispy cheese-stretching portion for each serving.
   Look for Parsley and Parmesan are scattered over the cheesy, saucy fries.
   Tip Use a wide spatula to lift the fries, capturing the melted cheese and sauce.

The parsley and Parmesan are scattered over the top, adding a fresh, salty contrast. The cheese pulls into long, elastic strands when lifted, and the fries are still crisp underneath. Serve immediately for the best texture.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the oil temperature and makes the fries soggy. Fry in batches if necessary.

Another is adding the sauce before the fries are fully crisp; make sure they are golden and crunchy first. Also, avoid stirring the fries after adding the sauce, as this can break them and create a mushy texture.

How to tell it’s done

The dish is done when the polenta fries are golden brown and crisp on all sides, the sauce is bubbling, and the cheese is fully melted and starting to brown in spots.

The cheese should be gooey and stretchy when pulled. There is no raw protein in this recipe, so no internal temperature check is needed.