Crispy Baked Polenta Fries
Janice Joy Miller
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- 1 1/2 c
- polenta cooked as per packet instructions (i cooked in mine 1:1 water to stock ratio)
- 3/4 c
- parmesan cheese
- rosemary to season for baking and to serve
- olive oil, extra virgin
- salt and pepper
- baking paper
- 2 Tbsp
- 1 tsp
- dijon mustard
- 3/4 tsp
- smoked paprika
1Once polenta is cooked and cooled, pour into a lightly greased baking paper lined tray. Pour evenly over the base of the tray and smooth with a knife.
2Place in the fridge for a minimum 45 minutes or up to 4 hours to solidify.
3Once polenta has set, remove from fridge and using a sharp knife, cut lengthways into 2cm strips/chips.
Line chips on a baking tray and lightly brush/coat with olive oil. Sprinkle with rosemary, salt and pepper and bake in the oven at 380 deg f for 20 minutes or until crispy and lightly browned.
5Remove and sprinkle with the parmesan and extra herbs and salt if required.
6Serve with paprika dijonaise (just mix ingredients together and done) and enjoy!