Baked Polenta Fries
Naturally gluten-free.These crispy parmesan garlic polenta fries taste great plain or with your favourite dips.
Servings: 4
Ingredients
- 2 1/2 cups vegetable or chicken stock
- 1 cup light coconut milk
- 1 1/2 cups cornmeal
- 1/2 cup parmesan cheese or vegan alternative
- 1 tbsp butter or oil-based margarine alternative
- 1 tbsp fresh lemon juice
- 1 tsp garlic salt
- olive oil for baking
Instructions
- In a covered medium-sized saucepan, bring stock and coconut milk to a boil. Turn heat down to low.
- Whisk cornmeal into the boiling mixture. Allow to cook for 5-8 minutes, stirring continuously. The mixture should become a thick porridge-like consistency.
- Remove from heat. Stir in parmesan cheese, butter, lemon juice and garlic salt.
- Transfer to a large parchment/aluminum foil-covered cutting board. Smooth mixture to desirable thickness with an off-set spatula or flat-edged knife (I suggest about a 1-inch thickness).
- Cover and allow to chill in refrigerator for 2 hours (this allows the mixture to set so your fries don’t fall apart).
- Preheat oven to 450°F. Cut chilled polenta into fry-like strips (you do not need a sharp knife to do this). Cover baking sheet with aluminum foil and lightly grease with olive oil. Place fries back on the baking sheet. Drizzle with a small amount of olive oil.
- Bake for 15 minutes. Remove from oven and flip. Bake for another 10 minutes or until crispy and golden brown.
- Serve with favourite dip (I suggest an aioli or homemade ketchup).
- Enjoy!
Notes
Taste best if served immediately. Leftovers will store in the refrigerator for 3-4 days.