PP Baked Polenta Fries

Chef:  Vicki Brett-Gach
Makes:  4 servings
Prep Time: 20 minutes
Cook Time: Depends upon method of cooking

INGREDIENTS

• 1 small onion, chopped

• 3 ½ c vegetable broth or water

• 1 t salt

• 2 T fresh parsley, minced

• 1 T fresh basil, minced

• 1 c course polenta

• 1 bay leaf

DIRECTIONS

STOVETOP Polenta Fries

1. Dry sauté the onion in a saucepan. Once translucent, add the broth or water, salt, parsley and basil.

2. Sprinkle the polenta over the top. Add bay leaf. DO NOT STIR.

3. Cook the polenta according to the package directions.

4. Turn off the heat.

5. Remove and discard the bay leaf.

6. Whisk the polenta until smooth.

7. Carefully pour hot polenta into a heat-proof baking pan. Allow to come to room temperature or chill in the refrigerator.

8. Once completely set, cut polenta into French fry stick shapes, approximately ¼ “ (or ½”) x 3” each.

ELECTRIC PRESSURE COOKER 

1. Dry sauté the onion on the Sauté or Brown setting. Once the onion is translucent, add the broth or water, salt, parsley and basil.

2. Sprinkle the polenta over the top. Add bay leaf. DO NOT STIR.

3. Lock the lid in place and bring to high pressure. Cook for 5 minutes.

4. Allow the pressure cooker to naturally release for 10 minutes, and then release any remaining pressure.

5. Remove and discard the bay leaf.

6. Whisk the polenta until smooth.

7. Carefully pour hot polenta into a heat-proof baking pan.

8. Allow to come to room temperature or chill in the refrigerator.

9. Once completely set, cut polenta into French Fry stick shapes, approximately ¼” (or 1/2 “) x 3” each.

Proceed to bake Polenta Fries, either in the oven or Air Fryer as described below.

Baked Polenta Fries – in the Air Fryer

1. Place polenta strips in the Air Fryer and bake at 400 degrees for 1—12 minutes, or just until crispy and golden brown.

2. Serve immediately with either warm marinara sauce or with ratatouille.

Baked Polenta Fries – in the Oven

1. Pre heat oven 425 degrees F.

2. Bake polenta strips on a non-stick baking sheet or griddle for about 20 minutes, or just until crispy and golden brown.

3. Serve immediately with either warm marinara sauce or with ratatouille.

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