Polenta Fries
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!
Serves
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!