Garlic sage polenta fries
- 1 cup polenta
- 4 cups vegetable stock
- 1 tablespoon fresh sage, chopped
- 1 clove garlic, minced
- 1/4 cup Romano cheese, grated
- S&P, to taste
- Bring vegetable stock to a boil. Turn to a simmer and slowly whisk in polenta. Stir constantly until thickened, about 20 minutes. Fold in garlic, sage, cheese and seasoning. Place in a square container (I used tupperware), place a piece of plastic wrap on the surface, pressing down to make an even top. Refrigerate for at least two hours.
- Preheat oven to 425.
- Cut polenta into uniform fries of your desired size. Place on a parchment lined baking sheet, brush the tops with olive oil and bake for 20 minutes. Flip, and bake for an additional 10-15 minutes, or until golden and crisp. Sprinkle with salt or Romano cheese immediately, if desired. Serve hot.
Dare I say I like these more than French fries? They're wonderfully crispy outside and almost melt in my mouth upon biting into them. The sage isn't overwhelming, but adds a nice seasonal, woodsy hint.
As a note, be easy on the salt. The Romano is salty on its own, so you don't need much extra. But don't skimp on the cheese - it definitely takes these over the top.
Next time you have a fry craving, give these a go. Your stomach will thank me in more ways than one.