Crispy Polenta Fries with Melted Provolone and Marinara Skillet Step-by-step instructions

Before you start

Gather everything before you heat the oil, because the fries move quickly from crisp to over-browned once they are in the pan. Chill the polenta block until it is firm, then set it on a wooden cutting board and slice it into thick sticks with a chef's knife. Pat the sticks dry with paper towels. Grate the hard cheese on a box grater into a fluffy pile, and slice the provolone into square pieces.

Chop the parsley, slice the red chili and mince the garlic. Warm the marinara in a small saucepan or spoon it out so it is ready to go. Set a plate with paper towels nearby if you prefer to drain any excess oil. Having all the components in reach lets you finish the skillet while the cheese is still melting.

Instructions

Crisping the polenta sticks

1. 1Slice the polenta into fries
   Set the firm block of polenta on a wooden cutting board. Using a chef's knife, cut it into thick, fry-shaped sticks about 1/2 inch wide and 3 inches long. Pat them dry with paper towels so they brown rather than steam when they hit the oil.
   Look for Sticks hold their shape and have clean, straight edges.
   Tip Chill the polenta well first. A firm block slices cleanly and holds together in the pan.
2. 2Grate the hard cheese
   Grate the hard cheese on the small holes of a box grater into a fluffy pile of shreds. Set it aside on a small plate, next to the provolone squares, the parsley, the chili and the minced garlic.
   Look for The grated cheese forms a light, fluffy pile.
   Tip Use a block of cheese, not pre-grated, for better melting and a richer flavor.

After the first phase, the polenta sticks should be golden brown on the edges, with a firm, crisp shell and a soft, creamy interior when you press one gently with tongs. The sticks should release from the skillet without tearing, and the oil should be shimmering without smoking.

Before you move on, check that the fries are evenly browned on all sides you have turned, and that the seasoning of dried herbs and salt has been applied while they cook. If the fries are pale or stuck, let them cook a little longer, since moving them too early will tear the crust.

Layering the sauce and cheese

3. 3Fry the polenta until crisp
   Heat the olive oil in the cast iron skillet over medium-high heat until it shimmers. Lay the polenta sticks in the oil in a single layer. Fry for 4 to 5 minutes per side, until golden and crisp on the edges. Season with dried Italian herbs and kosher salt as they cook.
   Look for Edges turn golden brown and the fries release easily from the pan.
   Tip Work in batches if the skillet is crowded, so the fries crisp instead of steaming.
4. 4Add the garlic and marinara
   Push the fries toward the edges of the skillet. Add the minced garlic and sliced chili to the cleared center and cook for 30 seconds, stirring, until fragrant. Spoon the marinara sauce over the center of the fries and let it warm through for 2 to 3 minutes.
   Look for The garlic smells fragrant and the sauce begins to bubble gently.
   Tip Keep the sauce spooned on the center so the crisp edges stay exposed.
5. 5Melt the provolone on top
   Lay the square provolone slices across the top of the fries and marinara. Sprinkle the grated hard cheese over the top. Cover the skillet briefly, or leave it open, until the provolone softens and melts into the fries, about 1 to 2 minutes.
   Look for Provolone looks glossy and has begun to soften and slump.
   Tip A lid helps trap heat so the cheese melts evenly across the top.

At the end of this phase, the marinara should be bubbling gently around the edges of the fries, and the garlic and chili should smell fragrant without browning. The provolone should look glossy and begin to soften and slump across the top. Check that the sauce is spooned over the center rather than covering the crisp edges, and that the cheese is melting evenly rather than pooling in one spot. If the sauce looks thick, add a spoonful of water. If the cheese is not yet soft, cover the skillet briefly and wait another minute before serving.

Finishing and serving the skillet

6. 6Lift, garnish and serve
   Lift the fries with tongs to show the stretchy melted cheese pulling away from them. Top the skillet with chopped fresh parsley and a little more grated hard cheese. Serve straight from the skillet while the cheese is still molten and the edges are crisp.
   Look for Cheese stretches in long strands when lifted and fries stay crisp.
   Tip Serve right away, since the fries lose crispness as they sit under the sauce.

When the skillet is finished, the provolone should be fully melted and stretchy, pulling away from the fries in long strands when lifted with tongs. The edges of the fries should still be crisp, and the parsley should be bright green on top. Check that the grated hard cheese has softened slightly into the sauce and that the whole skillet looks saucy and golden. Serve immediately, since the crisp edges begin to soften as the sauce soaks in during the wait.

Common mistakes

The most common mistake is slicing the polenta before it has chilled. A soft block breaks apart in the oil and produces ragged fries that stick and tear. Another frequent error is crowding the skillet. When too many sticks share the pan, they steam instead of frying, so the edges stay pale and soft. Work in batches and give each stick room.

Pouring the marinara over the entire skillet also undoes the crispness you worked to create; keep the sauce in the center and let the edges stay exposed. Finally, avoid turning the heat too high. Oil that smokes will scorch the outside of the polenta before the inside warms through, leaving a bitter taste.

How to tell it’s done

The polenta is done when the sticks are deep golden on the edges and crisp when pressed with tongs, with a creamy, set interior. Polenta is already cooked, so you are looking for color and texture rather than an internal temperature. The provolone is done when it has fully melted, looks glossy and stretches in long strands when lifted.

The marinara should be hot all the way through and bubbling gently at the edges. Since this recipe contains no raw meat, poultry, fish or eggs, there is no protein temperature to reach, but the sauce should be steaming hot before you serve.