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Rosemary Parmesan Polenta Fries
Servings: 4   |   Prep Time: 1 hour

1 18 ounce tube Organic Ancient Harvest Quinoa Polenta
2 tablespoons extra virgin olive oil
1/2 cup grated parmesan cheese
1/8 to 1/4 cup chopped fresh rosemary

1. Preheat oven to 425 degrees. Cut polenta tube in half, then cut each half in to 16 "fries". You should have 32 fries altogether.
2. Place polenta fries on a baking sheet lined with parchment paper, and brush olive oil on fries. Place in oven and bake for 45 minutes, or until light brown and crispy. You may wish to turn the fries every 15 minutes to get them extra crispy.
3. While the fries are baking, combine the rosemary and parmesan cheese and set aside in a small bowl. Remove fries from oven when done. Place them on a serving dish and sprinkle the parmesan cheese/rosemary mixture on top. Serve while nice and hot.


Recipe Comments

Nov 11th 2013
I had my first encounter with polenta fries on vacation last year and it was one of the best things I'd ever tasted. The ones I had were served with a fresh marinara sauce for dipping, which would probably work nicely here too.
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