I’ve been meaning to do these polenta fries for a really long time – but because of the cooling period it takes some planning and I don’t do that as often as I should.
Anyway, yesterday was the day to do it!!I took a quick afternoon snack break and since these only take 5 min to cook in the oven, and we do have rosemary in the garden, its superfast to just cook them and transfer them to a place to cool down.
Then it was a matter of putting them in the oven and … Well, eating them, of course!!
I can vouch for using loads of rosemary and can say the Parmesan does make a big difference!!
The recipe is not mine – of course – so this is where you can check it: Crispy Polenta Fries from Inside the Rustic Chicken blog
I followed it almost 100% but added a tablespoon of olive oil instead of butter (because I didn’t have butter at hand).
We ate them with some vegan hamburgers we had on hand and a homemade herbs mayo we also had leftover from the weekend. DELICIOUS!!!!
We’re already planning on making more and freeze them after cut, so we can just toss them in the oven whenever we want.
If you try them – do let me know.
