Baked Polenta Fries

Heidi Swanson is my hero. Check out her baked polenta fries. I’ve omitted the salt in hers …

2 cups organic milk

2 cups water

1 1/2 cups polenta

1/2 cup grated Parmesan cheese

1/4 cup melted clarified butter or olive oil

Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Turn down the heat a bit if needed (you don’t want the polenta to scorch). Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.