These polenta fries may be made in an air-fryer or baked in the oven. recipe from https://babaganosh.org
1.5 cup instant polenta (quick-cooking or pre-cooked polenta) 4 cups water (check instructions on your package) ( consider using a broth for more flavor - eliminating salt or adding 1-2 Tbsp. of butter for richer flavor) 1/2 teaspoon salt 2 Tbsp. fresh thyme, finely minced or 1/2 - 1 Tbsp dry 2 Tbsp. fresh rosemary, finely minced or 1/2 - 1 Tbsp. dry oil spray *optional - stir in 1/2 - 1 cup shredded Parmesan after polenta is cooked
Boil water and salt in a small saucepan. Stir in the polenta, chopped rosemary, and thyme while whisking constantly, and cook until the water is all absorbed and the polenta is cooked and very thick about 5-8 minutes. Stir frequently while cooking. Line a loaf pan or an 8x8-inch baking pan with parchment paper to help with the cleanup. Pour the cooked polenta into the pan and use a spatula to get it all out of the sauce pan and to even it out on top in the loaf pan. Cover with more parchment paper, gently pressing the parchment paper to the top of the polenta. Allow to cool to room temperature, then place in the fridge for at least 1.5-2 hours or until fully chilled, even in the center Remove from the fridge, carefully transfer the block of polenta onto a cutting board and slice into French fry-shaped pieces.
Air-Fryer Instructions: Preheat air-fryer to 350 F. Arrange the polenta pieces on the air fryer tray and spray or brush lightly with olive oil. Air fry at 350 F for 8-10 minutes. Sprinkle with sea salt, allow to cool for a few minutes before serving with your favorite dipping sauce.
Baking Instructions: Arrange the polenta pieces on the oil-sprayed baking sheet and bake for 20 minutes or until crispy on the edges. sprinkle with sea salt, allow to cool for a couple of minutes and serve hot with your favorite dipping sauce.
Dipping Sauce Ideas: Garlic aioli, Ketchup & Mayo with a little sriracha, Tartar Sauce, BBQ Sauce