Polenta Fries
Ingredients
- Polenta Fries:
- 3 ½ cups vegetable stock
- 1 cup quick-cooking polenta
- 3 ½ tablespoon minced chives
- 1 teaspoon salt
- ½ cup grated Parmesan cheese
- Yogurt Dip:
- ½ cup Greek-style yogurt
- 2 teaspoons minced chives
- 1 clove of garlic, minced
- ¼ teaspoon lemon juice
- salt and ground black pepper to taste
Directions
- Line a baking dish with baking parchment.
- Bring stock to a simmer in a saucepan over medium-low heat. Stir polenta, chives, and salt into the stock; cook while stirring continuously with a wooden spoon until the polenta starts to thicken and come away from the pan, 7 to 9 minutes.
- Stir the Parmesan cheese into the polenta and pour into the prepared baking dish. Smooth the top of the polenta with the back of the spoon.
- Cover baking dish with plastic wrap and refrigerate until firm, at least 4 hours to overnight.
- Stir yogurt, chives, garlic, and lemon juice together in a bowl; season with salt and black pepper. Refrigerate until ready to serve.
- Preheat oven to 350°F (180°C). Prepare a baking sheet with oil.
- Slice polenta into strips of your preferred size; arrange on the prepared baking sheet.
- Bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, 15 to 25 minutes more. Serve immediately.
Mealthy tip:
Add to the Italian pedigree of these polenta fries by stirring some chopped fresh basil or oregano into the dipping sauce. Alternatively, add a little kick! Mix in 1/2 teaspoon of your favorite hot sauce, such as Sriracha or Tabasco to make a spicy yogurt dip.
Reviews
What others are saying
Katie Hason says:
I made this polenta fries and they were so good, I love how crispy they turned out. The yogurt dip is also a must try! The perfect amount of lemon and garlic in the dip. Scrumptious!
Jen the Mighty says:
It's a shame the yogurt dip isn't listed in the title because YUM! What's not to love about cheesy polenta fries dipped in a tangy yogurt dip? So good.