You'll love these irresistible Polenta Fries! They're full of flavor from Italian herbs and are baked so they get crispy on the outside and wonderfully soft inside. Perfect as a super-easy side dish or appetizer.
⅓cup(50g) grated vegetarian parmesanor omit for vegan
Add the stock and polenta to a pot, bring to the boil then reduce the heat and simmer for 4-5 minutes, whisking, until it’s thick and pulls from the edge of the pan. Stir in the cheese, oregano, thyme and garlic powder.
Lightly grease a 8x8” baking pan and pour in the mixture then spread out evenly. Refrigerate for 2 hours or until completely cold.
Preheat the oven to 400F / 200C.
Carefully flip the tray onto a cutting board and cut the polenta into strips the size of fries/chips (or use cookie cutters for fun shapes).
Place the strips onto a baking sheet lined with baking paper and brush or spray each one with oil. Bake for 15 minutes, then flip and cook for a further 10-15 minutes or until lightly golden, but they won’t darken very much. Delicious fresh from the oven.