Baked polenta fries
Ingredients
For polenta fries
- 200 g polenta
- 1 liter vegetable broth
- 250 ml milk
- 60 g Parmesan cheese
- 1 garlic clove
- salt and freshly ground pepper
For parmesan cheese and garlic butter
- 2 teaspoons melted butter
- 20 g grated parmesan
- 1 garlic clove
- fresh or dried thyme
- black pepper
To garnish
- salt
- sesame seeds
- parsley finely chopped
Instructions
For polenta fries
- To make the polenta fries, start by bringing the vegetable stock to a boil. In a bowl, pour the polenta, add the milk, grated parmesan, pressed garlic, a pinch of salt and pepper. When the water boils, pour in the polenta, lower the heat and stir for 1 to 2 minutes until the texture is smooth.
- Pour into an oiled or buttered rectangular dish and spread the polenta well so that the top is smooth. Once at room temperature, chill for at least 2 hours or freeze for 30 minutes.
For parmesan cheese and garlic butter
- Prepare the Parmesan butter mixture by adding all the ingredients in a small saucepan, let it cook on low heat for 2 to 3 minutes.
To garnish
- When ready to bake your polenta fries, preheat your oven to 220°C.Remove the polenta from the refrigerator, take it out of the dish and cut it into fries about 1.5 centimetres thick.Cover your baking sheet with a sheet of baking paper and place the polenta fries on top.Brush the fries generously with Parmesan butter.
- Bake for about 30 minutes and turn halfway through cooking until each side is perfectly browned.
- While the fries are cooking, prepare your sauce in a small bowl.At the end of cooking, sprinkle the fries with truffle salt, sesame seeds or finely chopped flat-leaf parsley and enjoy them with your sauce, it's a treat!
Notes
If you try to flip the fries if they are still too brittle, cook them a little longer until they are firmer and easy to flip.
Have fun with the spices and herbs in this recipe, you can really make it any way you want!