Guess how I found this recipe…Pinterest. Boring story. I didn’t really have any motives for making a French fry alternative, but that’s what I stumbled upon. Polenta is a coarsely ground cornmeal that, when cooked and baked, turns into a crispy delight. Below is the recipe I use to make them.
- 1/2 c. polenta (coarsely ground corn meal, uncooked)
- 1/3 c. cooked quinoa (optional)
- 1 1/2 c. broth/water
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne (optional)
- salt, to taste
If using pre-cooked polenta, skip to making the polenta fries.
Making the polenta
- Soak polenta for 8 hours or overnight. Drain and rinse.
- Put broth/water in a pot and bring to a boil. Once boiling, reduce heat to medium-low (3). Add polenta slowly, and stir constantly to prevent clumping.
- Let simmer until very thick, ~15-20 minutes, stirring often.
- Remove cooked polenta from heat, and stir in quinoa. Adjust seasonings to taste, if needed.
- Pour into a greased 9x5 baking dish. Allow to cool at room temperature for a few minutes, then move to the fridge for a few hours.
Making the polenta fries
- Once cool and firm, remove from fridge and cut into equal, 1/2" strips.
- Bake at 400°F in a convection oven/air fryer (425°F in regular oven) for 40 minutes, flipping halfway through.
If using water instead of broth, add broth powder/bullion cube/additional seasoning, to taste.