Tuesday, 18 March 2014

Baked Rosemary Polenta Fries

Confession: I had to Google (or 'google' - is google a verb nowadays?): "Is polenta a carb?" in the making of this post.

Does that sound stupid? Carbs are a confusing place.

Well it turns out that polenta is a wholefood, and one of those 'good carbs' that is full of fibre and protein. So we can feel good about that. 

We can also feel good about cutting it up and pretending that it's potato.

These crispy fries are actually baked not fried, giving them more healthy little brownie points. They're also wonderfully easy to make, even more so if you use ready-made polenta.

If you're using the grain from scratch, just cook it according to the pack's instructions to make a firm polenta. The quantities I used were 100g polenta combined with 400ml water, a generous amount of grated parmesan, and approx 1 tsp dried rosemary. Heat in a saucepan for around 4 minutes until thick. Leave to cool a little, then turn out onto a flat surface and shape into a square-ish shape - this is quite a satisfying job if you do it with a few pats of your rubber spatula (!) 

Heat some olive oil on a tray, in an oven heated to 200 degrees. 

Slice your polenta into thick or thin fries, depending on what you fancy. I went for thick but would try thin next time, as the resulting fry has a firm texture that would hold it's shape well. 

Place onto the hot tray. Season with sea salt and black pepper, and toss to coat them in the oil. Bake in the oven for 25-30 minutes until golden and crisp.

Potatoes? Pah! 

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