- 2 cups quick-cooking polenta, divided
- 4 cups chicken stock
- 3 tablespoons butter
- 1 cup grated Parmigiano-Reggiano cheese, divided
- Salt and pepper
- Freshly grated nutmeg, to taste
- Olive or vegetable oil, for frying
- 1/2 cup fine breadcrumbs or flour
Line 9 x 12 rimmed, nonstick baking sheet with parchment paper.
Measure 2/3 cup polenta and reserve in shallow dish.
Bring stock to low boil in a saucepot. Reduce heat to a simmer and whisk in 1 1/3 cups quick-cooking polenta; whisk to thicken 2-3 minutes, melt in butter, stir in 1/2 cup cheese, season with salt, pepper, nutmeg to taste.
Pour polenta onto baking sheet and smooth with wet frosting spatula or rubber spatula - the layer should be no more than 3/4-inch thick. Let cool 1 hour.
Invert pan and remove paper from polenta, cut 3-inch fries about 1/2-inch thick.
Heat a few inches of oil in Dutch oven or tabletop fryer to 350F.
Add fine breadcrumbs or flour and 1/2 cup cheese to remaining polenta reserved in dish. Toss a quarter of the fries at a time in coating and fry until golden, 3-4 minutes. Let cool on a wire rack, hold warm on wire rack over baking sheet in 275F oven until ready to serve.