This one takes a little bit of prep work, but it is worth it. Polenta fries are a special alternative to potato fries: they are a bit fancier, a new texture and flavor, and a different way to eat polenta. Polenta firms up well when cooled, and it’s fun watching the creamy corn meal turn into these crispy fries over the course of the recipe.
These polenta fries would be great with a pesto dipping sauce, with a Mediterranean veggie burger, or topped with some roasted vegetables. You could also change up the flavoring by adding lemon juice when the polenta is cooking or garlic powder and paprika before they go in the oven. I ate mine with some sauteed balsamic beets and red onion. It was delicious!
1 cup dry polenta
salt & pepper
1 tsp Italian seasoning
fresh parsley, chopped
Bring 3 cups water and a heavy pinch of salt to a boil. Add polenta and reduce heat. Let cook for five minutes and stir occasionally. Remove from heat and cover, letting sit for a few minutes. Meanwhile, prep a baking sheet with parchment paper. Spread polenta in a 1 inch thick layer on the parchment paper. Place in the refrigerator for about two hours.
Preheat oven to 350 degrees. Cut polenta into thick fries. Place on another baking sheet and drizzle with olive oil, Italian seasoning, and salt and pepper, tossing to coat. Place in the oven for 20-25 minutes. Top with freshly chopped parsley. Let sit for a few minutes to firm up. Serve immediately.
Makes 2 servings