Polenta Fries

Simple
Simple
Simple
Simple
timer
0:30 + 1 hour to cool
shopping_cart
6
Ingredients
eco
175
kcal

Crispy, crunchy and cooked to perfection - whats better?! Not as common as the french fry, polenta is a great alternative to potatoes and it actually holds in a lot more flavour than normal fries. We've gone for an Italian twist and added oregano, rosemary and thyme for that extra punch of flavour. Baked to perfection with a crispy and crunchy outside and soft and creamy middle these are a super simple side dish that anyone can enjoy!

Start cooking ➞

Serves

4

Ingredients

For the fries

<item-todo-done>400ml vegetable stock - or water<item-todo-done><item-todo-done>150g polenta<item-todo-done><item-todo-done>1 tbsp dried oregano<item-todo-done><item-todo-done>1 handful of fresh rosemary<item-todo-done><item-todo-done>1 handful of fresh thyme<item-todo-done><item-todo-done> Salt and pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>


To serve

<item-todo-done> chilli ketchup - or pesto<item-todo-done>

Before you start

Large saucepan | High sided baking tray | Regular baking tray

Make the polenta

  • In a large saucepan, bring the stock to the boil
  • Once boiling, pour in the polenta whilst constantly whisking for a couple of minutes, you want to make sure you get rid of the clumps
  • When the polenta is thick, stir through the oregano and a big pinch of salt and pepper
  • Pour into a high sided baking tray, then transfer to the fridge to cool, about an hour

Cut and bake

  • Preheat the oven to 200°
  • Finely chop the rosemary and thyme and set them aside
  • Once the polenta has set and is cool, remove from the fridge and tip onto a chopping board
  • Cut the polenta into rectangular chip shapes and transfer to a baking tray
  • Scatter over the chopped herbs and  drizzle with olive oil
  • Bake for 25-30 minutes, or until crispy and golden brown

Serve and enjoy

  • Dunk your polenta fries into chilli ketchup or a pesto dip if you fancy!

 

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