Polenta Fries

We all crave French fries at times, yes? Their crisp, golden crust and creamy, soft interior make for an amazing mouth feel. However, they're usually so greasy that they leave you nursing a stomach ache for the rest of the night. Sometimes the pain is worth it, but usually it's not. Despite that, it's always nice to sink your teeth into something with complex textures that reminds you of one of the most comforting "American" foods. So, with that, I decided to take this classic, turn it on its heels and put my own spin on it.


Garlic sage polenta fries
Ingredients
- 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

Instructions
- 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.

Serves 4

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.