Crispy Polenta Fries with Rosemary
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
They're so easy and quick to make, and seem much lighter than potato fries. I use the ready-made polenta which speeds up the cooking time even more, and ensures you have polenta the right consistency to begin with.
The polenta is already seasoned, so you don't need to add any salt, but I do love them hot, sprinkled with some freshly chopped rosemary.
Makes 1 portion
You will need a block of ready made polenta (check out the dried pasta section of the supermarket). Unwrap it, and cut three slices from it, about 2cm thick. Wrap the rest back up and keep in the fridge, using it within a couple of days. Put your oval slices of polenta flat onto a board and cut vertically into three again, so you end up with little skinny-ish chip shapes. Heat 2 tbsp olive oil in a medium-sized non-stick pan.
Once the oil is hot, gently lower the fries into the pan and cook for about 5 minutes, on a medium heat, until slightly crisp on the bottom. Don't over-crowd the pan and don't move them around too much or they'll break up quite a bit. The instructions on the pack told me to cook for a couple of minutes on each side, but mine took longer to crispen up. Check for golden crispiness, don't watch the clock for these, and don't leave them - the first time I tried them they went from golden yellow to black in just a few minutes.
Once they're crisp on the bottom, gently flip them over to cook on the other side, while you rinse and chop up the leaves from a sprig of rosemary. Cook for another 5-6 minutes again (until crisp) and drain on kitchen paper. Serve hot, with the rosemary scattered over.
Ever tried this? What do you reckon? What are your favourite polenta recipes?