Delicious, healthy baked polenta fries! I love these as a snack or a side when I want french fries.
I use organic cornmeal found here under “Grocery Items”.
RECIPE 2 cups cornmeal 6 cups low-sodium veggie broth 1 tsp turmeric ¼ tsp black pepper ½ garlic powder ½ onion powder
In a saucepan on medium heat combine all the ingredients.
Typically polenta takes between 30 and 40 minutes to cook.
I undercook mine to give them a textured outer crust when I bake or oil-free fry them.
As it starts to cook, keep mixing. I use a whisk. Keep mixing for about 10-15 minutes.
It will start getting very thick and bubbling. Keep whisking. 🙂
Once done pour the mixture into a 9″ bread pan.
It fills it perfectly. Cool on the counter for about 30 minutes then cover and refrigerate.
After a few hours, it will be nice a firm.
Cut them into ½” slices, then cut into fries.
Place them on parchment paper and bake at 450 degrees F for 20 minutes.
Gently flip them over and bake for an additional 20 minutes.
Be your own judge when determining how crispy you would like them 🙂
I also like to take the ½” slices and saute them until crispy.
You can cover them with sauce, sprinkle with Italian spices and they are like little pizzas 🙂
Additionally, you can cut them into cubes and saute them.
Adding to any number of different dishes.
They also freeze well.