I'll Have Fries with That.by caroline
So, remember yesterday’s burger? Sure, it was huge and much too big for my bun, but that didn’t stop me from making a side of fries to go with it.
But not just any fries. No siree.
You know I love a nice side of crispy potato fries. Ooo, and sweet potato ones just rock my world. But these are nothing of the sort — nope. Instead, what you’re looking at here, my friends, are polenta fries.
Yep, you heard that right.
You might remember my first venture into polenta. Well, ever since then, I’ve been dying to see what it would be like to bake the polenta until it’s nice and crispy.
The result? You’ll just have to try ‘em for yourself …
Polenta Fries (gluten-free : Serves 2 to 3 people)
- 1 18-ounce sleeve of original/plain gluten-free polenta
- 1-1/2 Tablespoons olive oil
- 1-1/2 teaspoons chili powder
- salt and pepper, to taste
NOTES: I used Food Merchants Traditional Polenta. I also doubled this recipe because I was cooking for more people than the usual two of us.
Preheat oven to 450 degrees.
Slice polenta into strips (about 1/2-inch wide and thick) and place on a rimmed baking sheet. Toss strips in olive oil, and sprinkle with chili powder, salt and pepper. Toss again to evenly distribute.
Bake for 38 to 40 minutes, until polenta is golden and begins to crisp. If done, fries should easily lift from baking sheet by using a spatula. (NOTE: If they don’t budge easily, wait a bit before trying again. This helps to avoid broken fries!)
These were a hit! I heard everything from “They kind of have a corn chip taste!” to “These are really great french fries!” (My brother who didn’t know they were polenta fries. Sneaky me.)
I love these because I feel like not only are they a fresh take on typical french fries, but they’re a healthy side option too.
Make ‘em — you might just discover a new love for fries.