These polenta fries are crispy, savory and so delicious! They require some prep time (1+ hour in the freezer) but trust me, they are worth it. The combination of garlic, sage and parmesan make these incredibly addicting and the garlic lemon aioli (also seen with the zucchini chips last week!) puts it over the top.

Polenta Fries

Total Time Required: 2 hours

Prep Time: 30 minutes

Yields: 4 servings

Ingredients

• 1 cup dry polenta
• 2 cups water
• 1 clove garlic, minced
• 1/2 cup grated parmesan cheese
• Salt & pepper
• Olive oil
• 3 tablespoons butter, melted
• 2 tablespoons chopped fresh sage

Directions

1. Bring 2 cups of water to a boil and add in polenta, garlic, 1/4 cup parmesan, salt & pepper
2. Stir for several minutes until creamy
3. Turn off heat and cover for several minutes
4. Line a square (I used 9×9) baking pan with parchment paper and pour in polenta, spreading evenly
5. Freeze for at least 1 hour
6. Preheat oven to 425
7. Remove from freezer and cut polenta first into quarters and then each quarter into ~8 fries
8. Coat with olive oil, salt and pepper and bake for 30-45 minutes, tossing halfway through, until golden brown and crispy
9. Add chopped sage to melted butter and once fries are finished baking, pour butter mixture and 1/4 cup parmesan over fries
10. Serve hot and enjoy!

Garlic Lemon Aioli

Total Time Required: 35 minutes

Prep Time: 5 minutes

Yields: 1/3 cup

Ingredients

• 1/3 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• Salt & pepper

Directions

1. Mix all ingredients in a bowl and cover
2. Let sit in refrigerator for 30 minutes until ready to serve