Steps

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, bring water to a boil. Gradually whisk in the polenta to avoid lumps.

3. 3

   Reduce heat to low and cook polenta, stirring constantly, until thickened and pulling away from the sides, about 15-20 minutes.

4. 4

   Remove from heat and stir in butter, grated Parmesan, truffle oil, salt, and black pepper until fully combined and smooth.

5. 5

   Pour the polenta into a greased or parchment-lined rectangular baking dish (about 8x8 inches), smooth the surface, and let it cool to room temperature; then refrigerate for at least 1 hour until firm.

6. 6

   Once firm, turn the polenta out onto a cutting board and slice into fry-shaped sticks approximately 1/2 inch thick.

7. 7

   Arrange the polenta fries on the prepared baking sheet, brush lightly with olive oil, and bake for 25-30 minutes, flipping halfway, until crispy and golden brown.

8. 8

   While fries bake, prepare garlic aioli by mixing mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl; chill until serving.

9. 9

   Serve the warm truffle Parmesan polenta fries garnished with chopped fresh parsley alongside the garlic aioli dip.

Tips from the chef

• For extra crispiness, sprinkle a little extra Parmesan on fries before baking.

• Use high-quality truffle oil sparingly to avoid overpowering the delicate polenta flavor.

• Polenta can be made a day ahead and refrigerated to save time before baking.

• Adjust garlic aioli intensity by adding more or less garlic according to preference.

• Serve immediately for best texture; fries may soften if left out too long.