Polenta Fries (or as I like to call them): The world’s most under-used dinner side…And IS THE WORLD EVER MISSING OUT.
Okay, fine. the part in capitals doesn’t have to be a part of the official name. I’m a reasonable person.
These are a super easy way to add whole grains and protein to your dinner sides without overloading on starchy potatoes or pasta. Health aside, they are DELICIOUS, fun to eat, and even more fun to make.
I use the store-bought tubes of polenta because those are the easiest to cut into “fries” but just make sure you read the ingredients before you buy them – If you wouldn’t cook with one of the ingredients in your kitchen, it probably has no place in your stomach.
I was lucky enough to find a brand that incorporates little pieces of red quinoa into the tubes of polenta. Unfortunately, I didn’t take a picture of the packaging but it should be easy enough to find at any grocery or health food store.
Also, it should be easy to find because its polenta with red quinoa pieces in it instead of just polenta. Alright – lets check this stuff out.
pre-cooked fries looking a little sad.
post-cooked fries lookin’ a little rad.
I’m sorry you have to put up with my rhymes.
- 1 tube polenta (18 ounces)
- 2 tbsp olive oil
- flakey sea salt
- Optional Toppings:
- 4 tbsp finely grated parmesan
- 2 tbsp finely chopped flat leaf parsley
- Heat a griddle or frying pan over medium high heat. Slice polenta in half lengthwise and then slice each half into small rectangular wedges. Brush griddle or frying pan with olive oil and lay the polenta fries gently down to cook.
- The pan should be hot enough that you hear a sizzle – this guarantees that crispy outer layer.
- Cook the polenta over medium or medium high heat for about 2-3 minutes each side.
- Flip carefully so they don’t fall apart. Remove from heat and onto serving plate. Sprinkle with flakey sea salt and other toppings if you’re using them.
- Serve immediately!