Crispy Polenta Fries baked on a pan
Super crispy polenta fries baked on a pan
- Prep Time: 15-20 mins
- Cook Time: 5-10mins
- Total Time: 2 hour 15mins
Ingredients
Scale
- nonstick cooking spray, for greasing
- 2 ½ cups milk(600 mL), of choice
- 2 ½ cups vegetable broth(600 mL)
- 2 cups polenta(320 g)
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- olive oil, for brushing (if baking)
Instructions
- Grease a baking sheet with nonstick spray.
- In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
- Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
- Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
- Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours to set.
- If baking, preheat the oven to 425ºF (220ºC).
- Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
- Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
- If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
- Serve the fries with aioli.
Notes
You could also make a chipoltle mayo to dip in or just ketchup. Up to you
