Salty and crispy on the outside, soft on the inside, the polenta fries are just what you are craving sometimes! They are baked rather than fried, meaning they have less oil than fries. Just be aware that they have about 800 mg sodium per serving (about 1/3 of your daily needs), so go light on the salt in whatever you eat alongside these. Enjoy!
Ingredients
Broth
- 2 cups (vegetable, chicken etc. or water)
Polenta
- 1 cup, dry
Parmesan
- ½ cup parmesan cheese (shredded / grated), divided into 2 - ¼ cups
Oil
- 1 Tablespoon avocado, canola, sesame, peanut or light olive oil
Salt
- 1 teaspoon garlic salt or regular salt
Instructions
Step 1
Preheat the oven to 425°F and line an 8x8 in. baking dish with parchment paper.
Step 2
In a medium saucepan, bring broth to a boil. Whisk in the polenta and continue to stir for 2-3 minutes until the polenta is soft and thick.
Step 3
Add ¼ cup cheese and stir until melted. Turn the heat off, cover the pot, and let the polenta sit for 5 minutes.
Step 4
Spread the polenta in an even layer in the baking dish. Freeze for 15 minutes or until set.
Step 5
Lift the polenta out of the baking dish and cut into ¼ x 4 inch "fries". Place the fries on a baking sheet and gently toss with oil, salt, and remaining ¼ cup parmesan cheese.
Step 6
Spread the fries evenly and bake for 15 minutes or until crispy. The longer you bake them, the crispier they will get.
Step 7
Enjoy as is or with your favorite dipping sauce.