food

Baked Polenta Fries With Garlic Aioli

These baked polenta fries are crunchy on the outside and creamy on the inside. It’ll be your new favorite snack.

food

Baked Polenta Fries With Garlic Aioli

These baked polenta fries are crunchy on the outside and creamy on the inside. It’ll be your new favorite snack.

Ingredients

  • 2 cups low-sodium chicken or veg broth
  • 1/2 cup whole milk
  • 1 1/2 cups cornmeal
  • 1 tablespoon butter
  • 1/2 cup parmesan, shredded
  • 1 tablespoon fresh thyme, chopped
  • Salt to taste
  • 4-6 roasted garlic cloves
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • Salt & pepper to taste

Steps

  1. In a pot, bring chicken stock and milk to a boil. Then whisk in cornmeal until smooth. Turn heat down to medium and cook for another 8-10 minutes, stirring frequently.
  2. Remove from heat and stir in lemon juice, parmesan, thyme, and salt.
  3. Immediately transfer to a parchment-lined rimmed baking tray. Smooth the surface to about a 2-inch thickness. Cover with plastic wrap and chill for about 2 hours to firm up.
  4. Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slowly add olive oil, whisk until fully emulsified. Chill in the fridge.
  5. Preheat oven to 450F. Slice polenta into strips and place them on a greased baking sheet. Drizzle more olive oil on top and bake for 15 minutes. Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.