Parmesan + Herb Polenta Fries

Polenta fries are one of those snacks that make people ask how you made them. You cook the polenta with garlic, herbs and parmesan, let it set, then cut it into sticks and crisp them up.

The outside gets golden and crunchy while the inside stays soft and creamy. They’re perfect for dipping and always the first thing to go.

Parmesan + Herb Polenta Fries

Ingredients:

• 1 cup quick cooking polenta

• Water

• 4 cloves garlic

• 4 tbsp fresh thyme leaves

• 2 tbsp fresh rosemary

• 1/2 cup parmesan cheese

• S + P

• 1/4 cup butter

• 3 tbsp olive oil

• 1/4 cup fresh chopped basil

Instructions:

1. In a small food processor, add 1/4 cup of the parmesan, garlic, 2 tbsp thyme, 1 tbsp rosemary and the 1/2 of the basil. Process until everything is mixed and set aside.

2. In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in the polenta and the parmesan mix, season with salt and pepper. Add in half of the butter and stir until the polenta is soft and thick, about 3-5 minutes. Turn the heat off and let the polenta sit.

3. Line a baking dish with parchment paper. Spread the polenta in an even layer in the baking dish. Freeze 15-20 minutes.

4. Preheat the oven to 425 degrees F. Take the polenta out of the baking dish and slice into fries (the thicker the longer they’ll take to bake) spread the fries in an even layer on a baking sheet and brush with olive oil, salt, and pepper. Transfer to the oven and bake for 15 minutes, then carefully flip them for 10-15 minutes more or until they’re crispy.

5. Meanwhile, Chop the remainder basil, thyme, and rosemary. Mix together with the Parmesan cheese and the rest of the melted butter. When the fries are out of the oven, toss with the mix.

6. If you want to make an Aioli, mix 1 cup mayo, 1 tbsp lemon juice, grated parmesan, garlic paste, and a dash of smoked paprika.

7. Enjoy!