Baked Keto Polenta Fries

Delicious polenta fries baked to perfection with a crunchy outside and soft and creamy middle. The easiest side dish or appetizer ever! Perfect served with steak or with fresh dips.

This recipe is for instant polenta but can be modified to use pre-cooked polenta.

Why instant polenta?

First things first. Obviously it is more effort than pre-cooked polenta. However, in the greater scheme of things instant or quick cook polenta takes little to no time to cook.

By making your own polenta you have so many other extra options. Think cheese, butter and fresh herbs for an extra punch of flavour. Make your own favourite flavour combination. So delicious!

Remember though to leave it to set in the fridge for 1-2 hours. 1 hour is the bare minimum. Just check before you try to fry or bake that the polenta is set. Don't try to rush it. This is the downside of making it yourself. Mind you I think the extra prep work involved is worth the reward. Of course your mileage may vary.

This is really easy to make. Essentially assemble ingredients, mix in pot, pour into lined baking dish. Leave to set in fridge a minimum of 1 hour (preferably more) and then bake.

Ingredients

4 tablespoon	Butter
½ cup	Cheese
2 sprigs	Rosemary
2 teaspoon	Dried oregano
½ teaspoon	Salt
Pinch	Pepper
1 tablespoon	Olive oil
1 cup	Polenta
3 + ? cups	Chicken stock

Method

1. In a medium sized pot add the chicken stock and bring to a boil.
2. Once boiling turn the heat down to a simmer. Slowly add the polenta whilst stirring. Repeat multiple times until all the polenta is fully incorporated.
3. Add the butter, herbs, parmesan, salt. Stir until the butter has melted and the polenta has thickened slightly. This should take between 2-3 minutes.
4. Pour the cooked polenta into a lined baking dish (10x8 inch). Spread it out evenly. Let the polenta cool completely. Chill in the fridge covered with plastic wrap for 1-2 hours (or overnight).
5. Pre-heat the oven to 430°F/220°C
6. Remove the completely set polenta from the tray. Cut into fries.
7. Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Keep an eye on them and don't overcook as the fries can become too crisp!
8. Serve as a side, appetizer or snack.

Tips

1. Cut the fries roughly the same size so they cook evenly.
2. If making polenta from scratch it requires a 1-hour minimum in the fridge to set. Alternatively prepare it in advance and store it overnight.
3. Chicken stock can be replaced with vegetable stock, or plain water or your favourite stock flavour of choice.
4. Freeze any leftover fries for an easy snack some other time.
5. Pan fry rather than bake if that is easier for you.
6. When baking don't overcook as this will make them potentially too hard and crisp on the outside as well as drying out the inside as well.
7. Don't overdo the herbs unless that's your kind of thing.