Baked Polenta Fries
These are fast, easy and oh so good. They taste fattening and indulgent, but are relatively healthy (ok…so just not un-healthy). You can grate in a bit of parmesan cheese if you like for a bit more calories and flavor. You can make these ahead of time, refrigerate and bake just before serving.
Polenta Fries
Prep
Cook
Total
Yield 14 fries
Easy, yummy. Add Parmesan or a bit of Pesto while cooking the Polenta for a bit more flavor.
Ingredients
- 3 cups Water
- 1 cup Organic Coarse Polenta
- 1 cube Veggie Broth
- a few grates of Parmesan Cheese (optional)
- 1 Tablespoon Pesto (optional)
Instructions
- Bring the water to boil and add the broth cube
- Slowly stir in the polenta, cook and stir over low heat 10-15 minutes until it is thick and pulling away from the sides of the pan
- Add Cheese or Pesto if you like
- Transfer to a square, lightly oiled cake pan and spread evenly
- Let cool completely
- Heat oven to 225c or 425f
- Turn the pan with the Polenta in it upside down on a large, lightly oiled cookie sheet
- Slice the Polenta in half, then half again and half again so you have uniform size equal strips, Cut these in half and you will have 14 equal "Fries" about 6 inches long and 1 inch thick
- Spread them out on the cookie sheet and bake about 20 minutes until brown and crisp
- Serve with Polenta or Marinara Sauce for dipping or just plain
WARNING! These are highly addictive and may not even grace the table. These polenta fries are easy and simply amazing. Even picky teens loved them.