Polenta Fries
- Simple
- 0:30 + 1 hour to cool
- 6 ingredients
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: 4
Ingredients
For the fries
- 400ml vegetable stock - or water
- 150g polenta
- 1 tbsp dried oregano
- 1 handful of fresh rosemary
- 1 handful of fresh thyme
- Salt and pepper
- 2 tbsp olive oil
To serve
- chilli ketchup - or pesto
Before you start
Large saucepan | High sided baking tray | Regular baking tray
Step 1
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
Ingredients
- 400ml vegetable stock - or water
- 150g polenta
- 1 tbsp dried oregano
- Salt and pepper
Step 2
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
Ingredients
- 1 handful of fresh rosemary
- 1 handful of fresh thyme
- 2 tbsp olive oil
Step 3
Serve and enjoy
- Dunk your polenta fries into chilli ketchup or a pesto dip if you fancy!
Ingredients
- chilli ketchup - or pesto