Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Polenta Fries

Carrabba's Italian Grill Restaurant Recipe

kosher salt, to taste
1 1/2 cups yellow polenta
1/2 cup freshly grated Romano cheese
extra virgin olive oil for brushing
freshly ground black pepper, to taste
2 cups Marinara Sauce, warmed

Bring 5 cups of water and 3/4 teaspoon of salt to a boil in a heavy bottomed medium saucepan over high heat. Whisk in the polenta and bring to a simmer. Reduce the heat to low and let cook (it will make bubbles, but not boil or simmer), whisking often to avoid sticking, until  the polenta is tender and very thick (it should be stiff enough to support a standing whisk for a few seconds before it falls), about 15 minutes. Remove from the heat and stir in the Romano cheese.

Lightly oil a 13 by 9 inch baking dish. Using an oiled heatproof spatula, spread the polenta in a smooth, thick layer in the dish. Let cool. Cover with plastic wrap and refrigerate until chilled and firm, about 2 hours or up to one day.

Preheat the oven to 450 degrees. Lightly oil a rimmed baking sheet.

Invert the baking dish and unmold the polenta onto a cutting board. Using an oiled knife, cut the polenta into thirds lengthwise, and the into fries about 1/2 inch wide. Transfer to the baking sheet and brush lightly with oil. Bake until the underside is golden brown, about 20 minutes. Using a metal spatula, flip the fries and continue baking until crisp and golden brown, 10 to 15 minutes more.

Season with salt and pepper. Heap on a platter and serve hot, with bowls of the marinara sauce for dipping. Serves 4 to 6.

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