all season
Lemon Rosemary Polenta Fries
Polenta is an amazing source of calcium, magnesium, and fiber. The rosemary and lemon give these healthy fries a fresh and Mediterranean flavor. Perfect crispy and satisfying side dish.
Serves
4
Ingredients
Serves4
For the polenta fries
- 2 cup vegetable stock
- 1 cup Instant Polenta
- 1/2 pc lemon zest
- 1 tbsp rosemary, chopped
- 1 pinch black pepper
- 1 tbsp olive oil
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Line a 3 cm (1 inch) deep, 20 cm (8 inch) square baking tray with parchment paper, leaving excess paper hanging over the sides.
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.
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.
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.
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