Baked Polenta Fries
Transform quick cook polenta into crispy, flavorful fries packed with herbs and lots of cheese. Serve with a homemade aioli and ketchup for a perfect fall appetizer!
Ingredients
- 1 lb precooked polenta
- 1/2 milk (or almond milk)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1/4 cup grated gruyere cheese
- 1/4 cup grated parmesan cheese
- 2 tsp olive oil
- coarse salt and pepper
Instructions
- Line a 9x9 or 10x10 square baking pan with parchment paper. Set aside.
- Remove precooked polenta from packaging and add to a large stock pot along with milk. Cook on medium high heat until polenta melts and turns creamy, about 5 minutes. Use a fork to break up the polenta while it cooks. You may need to add more milk if the polenta is too thick. Whisk in chopped fresh herbs, cheeses, and salt and pepper. Leave a handful of herbs to garnish. Taste and adjust seasonings as needed. Continue cooking polenta until the cheese melts completely, about 3 minutes.
- Using a spatula, spread the cooked polenta in an even layer into the baking pan. Place the pan in the freezer for 25-30 minutes, or until polenta is very firm.
- Preheat oven to 425 degrees. Remove polenta from the freezer and cut into 1/2 thick fries. If you want thinner cut fries, cut into 1/4 thick pieces. Transfer to lightly greased baking tray, leaving space between the fries. Bake for 10-12 minutes per side, or until golden brown.
- Remove fries from the oven and allow them to rest for about 5 minutes. Polenta fries will be very soft when they come out of the oven, but will harden. Once cooled, toss fries with olive oil, salt, and the remaining fresh herbs. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!