Sweet potato fries have taken the world by storm. I remember the first time I heard of them years ago, they sounded so specialty and unique. Then this weekend I saw a bag of frozen ones at the grocery store from a mainstream brand. That’s when you know a food trend is really circulating. I have no problem with experimentation and expansion in the world of fries. In fact, let’s push the fry envelope a bit further with these parmesan polenta ones.
PARMESAN POLENTA FRIES
Serves 2
18 ounce polenta
2 tablespoons olive oil
1/4 cup parmesan, shredded
Preheat oven to 425 degrees. Slice polenta into 32 fries. (I did this by halving the tube, then make 16 from each side.) Arrange fries on lined baking sheet. Brush with olive oil. Bake for 45 minutes, flipping halfway through bake time. Top with parmesan.
- 18 ounce polenta
- 2 tablespoons olive oil
- ¼ cup parmesan, shredded
- Preheat oven to 425 degrees.
- Slice polenta into 32 fries. (I did this by halving the tube, then make 16 from each side.)
- Arrange fries on lined baking sheet. Brush with olive oil.
- Bake for 45 minutes, flipping halfway through bake time. Top with parmesan.
Adapted from EA Stewart.
