Truffle Salami Polenta Fries


  • 1⁄3 c The Truffleist truffle salami (about 1⁄2 of a salami), finely minced
  • 2 c water
  • 1 c whole milk
  • 1 c polenta (not instant)
  • 2 tsp kosher salt tt freshly ground black pepper
  • 1⁄2 c parmesan, grated
  • 2 Tbs extra virgin olive oil


  1. Add finely minced salami to a cold pot.
  2. Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes.
  3. Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper.
  4. Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling.
  5. Grease a small baking dish, and transfer the polenta into it, pressing down evenly.
  6. Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F.
  7. Flip the polenta out of the baking dish and onto a cutting board.
  8. Cut into fries, in the size you like.
  9. Line a large baking sheet with parchment paper, and lay the fries out evenly.
  10. Brush with the olive oil, then place in the oven.
  11. Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over.
  12. Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!

truffleist items used

Truffle Salami
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