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VegNews Recipe Club: Perfect Polenta Fries

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Perfect Polenta Fries

 

 

Crisp and crunchy on the outside, smooth and dreamy on the inside, these fries are an impressive appetizer, not to mention a cinch to make. Taking a little help from the grocery store and buying prepared polenta saves about an hour of prep work, and ensures that your fries will hold together during their dredging and baking. Far less oily than traditional mozzarella sticks, these finger-food treats pack all the savory flavor and sauce-transportation of their cheesier counterparts. Perfect for leftover marinara sauce, your favorite dipping oil, or straight out of the oven—OK, let them cool first!—these yummy nibbles are just the thing to cure a cold, blustery night. Having friends over to watch the Oscars? Everyone gets a little golden treat with these polenta sticks—perfect!

Serves 4

What You Need:1 16- to 18-ounce tube of polenta1 tablespoon olive oil 1-1â„2 tablespoons fine cornmeal 1â„2 teaspoon salt 1 teaspoon rosemary, freshly chopped

What You Do:1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside. Peel the thin coating off the polenta (a vegetable peeler works great), and trim into a rectangular shape. Cut in half lengthwise, and then slice into thin strips, each roughly 1â„3-inch thick.

2. Gently toss polenta in the olive oil, and then dredge in cornmeal. Place on prepared baking sheet and sprinkle with salt and rosemary. Bake for 25 to 30 minutes, turning once or twice, until lightly browned. The fries will get crispier and chewier once they cool. Serve with dips, marinara sauce, or seasoned vinegar.

 

More Food News!This Week's Must Have: Salad Superstar Flax DressingWhat's Cooking on VegNews.com: Eggplant Miso SoupDetox Top 10: Healthy Pantry Must-Haves

 

 

 

 

 

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