These fries are a great alternative to traditional fries. We switch between polenta fries, sweet potato fries and other veggie fries, like parsnip or carrot fries.
Cut the cold polenta into fry shapes, coat them in a little bit of chickpea flour or whole wheat flour, line them up on a baking sheet and bake until crispy.
While the fries are baking, you can whip up a fresh thyme cashew aioli which tastes phenomenal.
I love to send cold fries to school for snack- they keep their shape and still taste delicious whereas potato fries taste way better when served fresh and warm.
- 1/2 cup polenta
- 2 cups water
- 1/2 tsp sea salt
- 1 tbsp fresh rosemary leaves, finely chopped
- For the Aioli:
- 1/2 tbsp organic lemon zest
- 5 cloves roasted garlic
- 1/2 cup cashews, soaked for at least 2 hours
- 3 tbsp filtered water plus more if needed
- 1/2 tbsp lemon juice
- 1/4 tsp apple cider vinegar
- 1/4- 1/2 tsp sea salt, to taste
- 1 tsp fresh thyme leaves
- In a heavy saucepan bring water and salt to a boil and gradually whisk in polenta. Cook polenta over low heat, stirring constantly, until very thick and pulls away from side of pan, about 15 minutes.
- Pour the mixture into a square or rectangular baking dish. Spread it evenly about 1/2″ (1cm) thick and smoothen the surface. Set aside to cool and firm up.
- Remove the polenta cake from the baking dish and slice into fries shapes.
- Bake the fries in the oven at 200C (400F) for 10 minutes, then broil on both sides until crispy and golden brown.Watch them closely- they can burn easily.
- Meanwhile, make the Aioli. Place all ingredients in the blender and mix on high speed until creamy and light.
- Remove the fries from the oven. While they are still hot, sprinkle with some salt. Serve with Aioli.