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Polenta Fries Recipe


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     Polenta Fries

Category   Salads - Soups - Sidedishes
Sub Category   None

3 1/2 cups chicken stock
1 cup yellow cornmeal
2 tsp dried oregano
2 tsp dried thyme
1 tsp dried sage
fresh cracked black pepper
1/3 cup grated/shredded parmesan cheese
4 Tbsp butter
olive oil for brushing
extra grated parmesan for dusting

Prepare a 10 X 8 jellyroll pan by covering with parchment, be sure to fold over the edges of the pan. You'll be pouring the polenta into it and creating an even layered slab that can be cut into fries once chilled.
In a saucepan bring chicken broth to a boil, reduce heat to simmer and slowly whisk in the cornmeal until all incorporated. Cook 2-3 minutes. Add herbs, pepper, parmesan and butter. Mix well and pour into prepared jellyroll pan. Smooth the polenta to an even thickness.
Place pan into refrigerator and chill at least 1 to 2 hours. Once set up and chilled for the 2 hours, preheat oven to 430 degrees.
Remove polenta from refrigerator and slide parchment out of pan onto a cutting mat. Cut into 3 X 3/4 inch fries. Spray a baking sheet with PAM and place fries onto sheet. Brush with olive oil, bake in oven for 30 minutes until golden, then sprinkle grated parmesan over fries and serve.

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