Ingredients
Scale
- 2 cups vegetable broth
- 1 cup polenta (coarse cornmeal)
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: chopped fresh parsley for garnish
If you don’t have vegetable broth on hand, chicken broth works well too. For a dairy-free option, nutritional yeast can replace parmesan cheese, though you might miss a bit of that classic cheesy flavor.
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir constantly for about 5-7 minutes until the mixture thickens.
- Remove the saucepan from heat and stir in the parmesan cheese, butter, garlic powder, salt, and pepper until fully combined. This step always reminds me of my mom’s ability to turn simple ingredients into something extraordinary.
- Pour the polenta mixture into a greased 8×8-inch baking dish, spreading it evenly. Let it cool for at least 30 minutes, allowing it to set. I usually use this time to catch up on the kids’ day or prep a side salad.
- Preheat your oven to 425°F (220°C). Once the polenta is set, cut it into fry-shaped sticks.
- Place the fries on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat each fry evenly.
- Bake for about 25-30 minutes, flipping halfway through, until the fries are golden and crispy. The aroma that fills the kitchen at this point is simply irresistible.
- Garnish with fresh parsley, if desired, before serving. These fries are best enjoyed fresh out of the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Parmesan Polenta Fries, recipe, cooking, food
