Rosemary Cornmeal Polenta Fries
wheat-free, gluten-free, soy-free
If you haven’t tried polenta fries, you’ll want to try these! IF you have, you’ll enjoy the added crunch and seasoning in this recip – not to mention the ease of using prepared polenta. Serve plain or with condiment of choice.
1 tube (18oz/ 520g) prepared polenta, “peeled” (see note)
1 tbsp extra-virgin olive oil
1 1/2 tbsp fine cornmeal
1/8 tsp sea salt
1 tsp fresh rosemary, chopped
Preheat oven to 450 F. Line baking sheet with parchment paper and set aside.
Use a vegetable peeler to remove the thin coating from the packaged polenta.
After peeling the polenta, trim into a rectangular shape, then cut in half lengthwise and slice into 1/3 – 1/2” thick strips. In a bowl, gently toss polenta strips in oil, then in cornmeal, and transfer to baking sheet. Sprinkle with rosemary and salt. Bake for 23-30 minutes, turning once or twice, until lightly browned. The fries become crisper once cooked. Makes 3-4 side servings.
1) Use a vegetable peeler to remove the thin coating from the packaged polenta.
2) For kids, you can omit the rosemary or substitute with other seasonings, or add 1-2 tbsp nutritional yeast with the cornmeal to coat the fries.