+/- 30 fries
About this Recipe
By: Emma Parsons
Our Liviana Estate blend extra virgin olive oil gives these fries their extra crunch while also keeping the recipe healthy with all the benefits of extra virgin olive oil.
- 1 cup polenta
- 2 Tbsp Liviana Estate blend extra virgin olive oil
- 40 g grated parmesan cheese
- 1 Tbsp mixed dried herbs
This recipe is so versatile, you can mix up the flavours and give it your own flair. Try a spicy version with chili flakes and paprika or keep it fresh with garlic and rosemary.
Step by Step Instructions
Line a baking sheet with baking paper and preheat the oven to 200℃.
Follow the cooking instructions of the polenta. Once cooked, pour out onto the lined baking sheet and refrigerate for an hour.
Remove the polenta from the fridge and cut into rectangular fry shapes.
If the polenta does not cut nicely and crumbles, refrigerate for a little bit longer to allow it to firm up.
Place the polenta fries into a deep mixing bowl and add the Liviana Estate blend extra virgin olive oil, mixed dried herbs and parmesan cheese.
Gently toss using your hand.
Line another baking sheet with baking paper and place the fries on the lined baking sheet evenly spaced out.
Bake for one hour, turning the fries over half way through the cooking time.
Let the polenta fries cool for a few minutes before removing them from the baking sheet.
Serve warm with a generous serving of tomato sauce or mayonnaise.