Baked Polenta Fries

August 31, 2007 at 4:06 pm 2 comments

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.

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Entry filed under: baby led weaning, baking, food, recipes, Vegetarian.

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2 Comments Add your own

  • 1. paperseed  |  October 13, 2007 at 3:45 pm

    I think I might try this recipe. I wonder if it would work with the pre-made polenta that comes in the tube rolls. Guess I won’t know ’till I try!

  • 2. amberjee  |  October 13, 2007 at 4:32 pm

    I haven’t seen the pre-made polenta before. I would say that it would depend on the consistency of the polenta. You need to have it very thick for it to hold together. It’s quite easy to do yourself though if you feel inspired.

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