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Instructions |
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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.
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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.
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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.
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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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Originally Submitted
4/21/2022
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