• Prep Time 100 minutes
  • Cook Time 45 minutes
  • Serving For 3-5 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Polenta Fries:
  • 250g of Chicken Broth
  • 125g of Anchor Fresh Milk:
  • 225g of Polenta
  • 80g of Perfect Italiano Grated Parmesan
  • 80g of Anchor Unsalted Butter Pat
  • Sriracha & Garlic Dipping:
  • 100g of Anchor Extra Yield
  • 25g of Anlene Plain Yogurt
  • 50g of Sriracha Sauce
  • 20g of Chopped Garlic
  • 3g of Dry Chilli Flakes
  • 1g of Salt, to taste
  • 5g of Olive Oil


    Polenta Fries:
  1. In a pot, add chicken broth with milk and cook until simmer.
  2. Add in polenta powder, give it a quick stir with wooden spatula.
  3. Cover with lid, cook for around 30minutes and dont forget to stir every 3-5 minutes.
  4. Polenta are done when the texture are creamy & individual grains are tender.
  5. Add in parmesan, butter & thyme, stir well until all ingredients combines.
  6. Pour the prepared polenta on a baking tray that has been lined with parchment paper.
  7. Keep it cool at room temperature for 1 hour then transfer to chiller and keep it in there for 3 hours.
  8. Preheat the oven into 220°C.
  9. Take it out from chiller, cut the polenta into long stips of fries.
  10. Baked inside the preheated oven for 12minutes or until slightly golden brown, keep warm.
  11. Sriracha & Garlic Dipping:
  12. In a bowl add in all ingredients except olive oil, whisk all well until combines.
  13. Transfer into a bowl & drizzle with olive oil
  14. To Assamble:
  15. Arrange nicely the baked polenta into a basket then serve it together with prepared dipping, enjoy!

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