HEPP'S Healthy Oscar De La Polenta Fries

- Nonstick cooking spray
- 2 qt (2 l) water
- 21⁄4 cups (1 lb/500 g) instant polenta
- 1 cup (8 fl oz/250 ml) whole milk
- 1⁄2 cup (2 oz/60 g) grated Parmesan cheese
- 3 tbsp unsalted butter, at room temperature
- HEPP'S salt and freshly ground pepper
- Ketchup, homemade (below) or your favorite store-bought, for serving
- Spray a large rimmed baking sheet with cooking spray and line the pan with parchment paper.
- In a heavy-bottomed saucepan, bring the water to a boil over high heat. Reduce the heat to a simmer and slowly add the polenta while whisking constantly. Cook, continuing to whisk, until the polenta has thickened, about 3 minutes. Remove from the heat. Add the milk, Parmesan, butter, 1 tbsp salt, and 1⁄2 tsp pepper and stir with a wooden spoon until thoroughly incorporated and the polenta is smooth.
- Pour the polenta into the center of the prepared baking sheet. Using a rubber spatula, spread it toward one end of the pan, pushing it into the corners and then to the edges, covering about two-thirds of the pan in an even layer. Spray a second piece of parchment with cooking spray and gently press the coated side onto the polenta to level and smooth the surface. Let cool at room temperature until set, about 1 hour.
- Preheat the oven to 400°F (200°C). Remove the top sheet of parchment and cut the polenta into strips about 1⁄2 inch (12 mm) wide and 4 inches (10 cm) long. Using a spatula, transfer the strips to a clean rimmed baking sheet, spacing them about 1⁄2 inch (12 mm) apart. Spray the fries lightly with cooking spray and sprinkle with salt.
- Bake until the fries have developed a crust and the edges are golden, about 30 minutes. Let cool slightly, then serve.
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