Baked Polenta Fries

Until recently, polenta was something I only saw on the Food Network and I still wasn't sure what it was.  Basically, it's creamy and smooth cornmeal and when prepared right is really tasty.  We've been trying to eat a little healthier, so instead of making fries with dinner, Lee whipped these up.  
They tasted a lot like cornbread, but a little denser and less cake like.  
The only thing I don't love about this recipe is that it makes A LOT!!  But it stores in the fridge for about a week and heats up beautifully. 

Polenta is super easy to make can be made with stuff most everyone has in their pantry.


What you need is: Milk, Water, Butter, Cornmeal, Parmesan Cheese, and Oil.


Bring the milk, water and butter to a boil. Whisk in the cornmeal slowly and turn the heat to low, whisking  frequently til the mixture pulls away from the sides of the pot, about 2 minutes.  Take off heat and stir in some salt and the cheese.  Pour polenta into a greased cookie sheet spreading it out to about 1/2" or 1" thick.   Cover and cool in refrigerator for at least an hour.


Here's what mine looked like after cooling for 4 hours.

Preheat oven to 450 degrees.


Slice the polenta into strips and move to a cookie sheet or rack like I did.  Brush with olive oil. I sprinkled some extra salt and cheese over the top. Bake for 20 minutes turning after 10 and brushing the other side with oil and cheese.

Here's what they look like when they come out, a little brown and crispy on the edges.

Ingredients

• 4 cups whole milk
• 1 cup water
• 2 tablespoons unsalted butter
• 2 1/4 cup cornmeal
• 1/2 cup grated Parmesan
• 2 teaspoons kosher salt, and more for sprinkling
• 2 tablespoons olive oil

Directions

1. Bring the milk, water and butter to a boil. Whisk in the cornmeal slowly and turn the heat to low, whisking  frequently til the mixture pulls away from the sides of the pot, about 2 minutes.  
2. Take off heat and stir in some salt and the cheese.  
3. Pour polenta into a greased cookie sheet spreading it out to about 1/2" or 1" thick.   
4. Cover and cool in refrigerator for at least an hour.
5. Preheat oven to 450 degrees.
6. Slice the polenta into strips and move to a cookie sheet or rack   Brush with olive oil and sprinkle some extra salt and cheese over the top. 
7. Bake for 20 minutes turning after 10 and brushing the other side with oil and cheese.
8. When they're done, they'll be brown and and crispy at the ends. 

Makes 15 servings, store in refrigerator and microwave for 20 seconds to reheat.  




Amount Per Serving
Calories 149   Calories from Fat 63
Total Fat 7.0g
Saturated Fat 3.1g
Cholesterol 14mg
Sodium 405mg
Total Carbohydrates 17.2g
Dietary Fiber 1.3g
Sugars 3.6g
Protein 4.9g
Vitamin A 3% • Vitamin C 0%
Calcium 11% • Iron 4%