Parmesan Rosemary Polenta Fries
2016-04-23 08:49:08
Serves 4
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
- 1 cup quick cooking Polenta
- 2 cups chicken stock
- 1 1/4 cup water
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 1/2 cup parmesan, grated
- 2 tablespoons butter
- olive oil
Instructions
- Place a piece of parchment paper on a 8X8 square baking pan and brush with olive oil. In a medium saucepan over high heat, combine the polenta, chicken stock, water, sage, and rosemary and bring to a boil. Reduce the heat to medium and stir constantly until the polenta starts to separate from the sides of the pan, 10 minutes. Stir in the butter and parmesan and cook for another minute until the butter is melted. Transfer the cooked polenta to the baking pan and smooth into an even layer. Place pan in the refrigerator and cool, 30 minutes. Once the polenta is set, unmold onto a cutting board. Slice into 4 by 1 inch pieces and place on a baking sheet. Brush the tops with olive oil, sprinkle with salt, and broil until crisp and golden, 10 minutes a side.
Adapted from Lemons & Anchoives
Adapted from Lemons & Anchoives
SALT & PREPPY https://www.saltandpreppy.com/
Comments