Polenta Fries

Instructions

Line a 8 x 8 -inch pan with parchment paper, letting excess paper hang over edges, and spray with olive oil. (It helps to spray the pan lightly before putting the parchment paper in, to hold it in place.)

In a medium saucepan, bring water to a boil. Add salt and gradually add polenta while stirring. Cook for 2 to 3 minutes (be careful, it splatters!) or until thickened. Remove from heat and stir in cheese, butter, garlic powder, and pepper.

Spread polenta into an even layer in prepared pan. Refrigerate for at least two hours or until cold and firm. You can also refrigerate it overnight.

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

Lift the chilled polenta from the pan using parchment paper "handles", placing it on a cutting board or flat surface. Cut the polenta into fries about ½-inch thick. You should get approximately 24 to 28 fries.

In a small bowl, combine oil, garlic powder, oregano, and pepper.

Place the fries on a prepared baking sheet and lightly toss with oil mixture, being careful not to break the fries. If you prefer, you can brush the oil onto the fries.

Bake for 20 minutes, flip, and continue baking for 15 to 20 minutes or until crispy and golden brown.

Serve the polenta fries immediately, as is, or with a dipping sauce such as marinara, garlic aioli, or another sauce.

Appetizer,Side Dish