Sunday, March 23, 2014

polenta 'fries'



I made these during spring break, when we were at the beach. They're not really that much like french fries, but they are deliciously crispy on the outside and creamy on the inside. These were served with chili, but they'd make a nice appetizer too.

1 cup polenta
3 cups water
1/2 tsp salt
1 garlic clove, minced

Cook the polenta and towards the end of the cooking time, add the garlic. When it's done, about 15 minutes or so, pour into a lightly oiled 8X8 pyrex pan. Let cool in the fridge and then slice into rectangular shapes and place on a parchment lined baking sheet. Drizzle just enough olive oil over the slices to coat them, and give a good sprinkle of salt. Roll each slice around so everything gets covered, then bake at 475 for 15 minutes, turn over and continue to bake for another 10 minutes. Serve with your favorite ketchup, or as my grandmother used to say, ketsup.




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