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Crispy Polenta Fries baked on a pan

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Super crispy polenta fries baked on a pan

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

  1. Grease a baking sheet with nonstick spray.
  2. In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  3. 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.
  4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  5. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours to set.
  6. If baking, preheat the oven to 425ºF (220ºC).
  7. 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.
  8. 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.
  9. 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.
  10. Serve the fries with aioli.

Notes

You could also make a chipoltle mayo to dip in or just ketchup. Up to you

Find it online: https://www.sweetnsaucykitchen.com/super-crunchy-polenta-fries-baked-on-a-pan/