Lemon Rosemary Polenta Fries

Instructions

1. 1

   Line a 3 cm (1 inch) deep, 20 cm (8 inch) square baking tray with parchment paper, leaving excess paper hanging over the sides.

2. 2

   Bring the veggie stock to a boil in a medium saucepan. Whisk in the polenta until it thickens. Remove from heat and stirr in the lemon zest, rosemary and spices.

3. 3

   Transfer the polenta into the baking dish and distribute evenly. Fold in the excess paper to cover the polenta. Let rest in the fridge for 2 hours.

4. 4

   Preheat the oven to 180 C (350 F). Cut the polenta in stripes and place on a baking tray lined with parchment paper. Brush the polenta fries with olive oil and bake for 20 minutes.