Polenta Fries

PREP TIME 20 minutes

COOK TIME 30 minutes

TOTAL TIME 50 minutes

Servings  4

Ingredients

  • 450g cooked polenta or one batch of Easy Creamy Polenta
  • 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
  • 1/4 cup parmesan or vegan parmesan cheese
  • 1 Tbsp dried Italian herbs

Instructions

  1. Line a baking sheet with parchment paper or baking mat and preheat the oven to 210 C.
  2. Place cooked polenta in a parchment-lined 20x20cm baking dish. Spread evenly to all corners of the dish, and your polenta should be about 1cm thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
  3. Remove from fridge or freezer and cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
  4. Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
  5. Add parmesan and dried herbs to your mixing bowl and gently toss again to coat.
  6. Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
  7. Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
  8. Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 190 C until hot and golden brown.

Recipe and Photo by Minimalist Baker

Polenta Fries

PREP TIME 20 minutes

COOK TIME 30 minutes

TOTAL TIME 50 minutes

Servings  4

Ingredients

  • 450g cooked polenta or one batch of Easy Creamy Polenta
  • 2 Tbsp olive oil (to use less oil, spray to coat the fries with oil // if oil-free, omit and cook in an air fryer for best results)
  • 1/4 cup parmesan or vegan parmesan cheese
  • 1 Tbsp dried Italian herbs

Instructions

  1. Line a baking sheet with parchment paper or baking mat and preheat the oven to 210 C.
  2. Place cooked polenta in a parchment-lined 20x20cm baking dish. Spread evenly to all corners of the dish, and your polenta should be about 1cm thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
  3. Remove from fridge or freezer and cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
  4. Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
  5. Add parmesan and dried herbs to your mixing bowl and gently toss again to coat.
  6. Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
  7. Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
  8. Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 190 C until hot and golden brown.

Recipe and Photo by Minimalist Baker

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