Life! It gets in the way sometimes, don’t you know?
I thought I’d share a recipe that, on top of being experimental and fun, is easy enough to be done during those in-between moments when you’re procrastinating or have found a second to breath. I saw on Foodgawker that somebody posted a picture of polenta fries and I was immediately intrigued. As you may remember from this summer, I’ve had a lot of fun with fries in the past. In fact, I got a little bit obsessed with them. But I didn’t venture far into the wide wide world of fries. In fact, I’ve never even made sweet potato fries, which seem to be the most oft-adored fry substitute. (Don’t worry, next time I get my hands on one of those babies it’s fry-time).
But anyway, I saw this bizarre thing that looked like a rustic, tasty fry, but was apparently in a wholly different realm than I had ever experienced before. Basically, it was polenta that had been formed into a rough fry shape and then baked. And that’s it! Just make polenta, give it a fry shape, and then bake the little sucker. I didn’t follow a specific recipe, just went with what seemed to work, and boy oh boy did it work. I’ve also seen that they can be fried (I suppose making them truly fries), but I decided to go the healthierish route.
So what’s the point, you may be asking? Well, for me initially it was just curiosity. What is that and can it be made in my oven? Then there was my general interest in polenta- it’s always seemed like a great meal option, I just never know what to do with it to spice it up. But once I got started, I was amazed at all the polenta fry options that could be out there… polenta is basically a blank slate that can soak up all the tasty flavors that tickle your fancy. I went with garlic and turmeric polenta fries this time, but I want to try curry ones, barbecue ones, sweet cinnamon ones… the list goes on.
Here’s the recipe. If you’re feeling curious or creative, here’s a blank canvas and a seal of approval from me at the Drunk Squash. Officially Drunk Squash approved. Go make some and snack away!
|Garlic and Turmeric Polenta Fries|
- 3/4 cup polenta
- 3 cup water
- 3 tsp turmeric
- 3 tsp garlic powder
- salt and pepper
- Bring water to a boil.
- Stir polenta into boiling water in a steady stream.
- Add spices.
- Bring heat down to simmer for 20 minutes.
- Butter or oil or Pam a pan, then spoon polenta into it.
- Let the polenta cool and then place in fridge for at least an hour.
- After an hour (or more) remove polenta from the pan and then slice it into fry-shapes.
- Heat oven to 400F and bake polenta fries for 20 minutes, turning them over halfway through.
Can start them one day and finish the next!
Also, the turmeric helps spice up (haha) that pretty yellow color.