Ingredients (for a full baking tray)
- 5.29 oz polenta (cornmeal)
- 20.29 fl.oz. vegetable broth
- 1.76 oz Parmesan cheese, grated
- 1 tbsp olive oil
- Salt and pepper
Essential BOSKA products:
Preparation
- Bring the broth to a boil and add the polenta while stirring. Let simmer for 5 minutes until thickened.
- Stir in the Parmesan and season with salt and pepper.
- Spread the polenta into a baking dish lined with parchment paper (7.9 × 9.8 inch, rectangle*) to a layer about 0.6 inch thick. Let cool completely until firm.
- Remove the firm polenta from the dish and cut into fries.
- Place the fries side by side on a baking tray lined with parchment paper and lightly brush with oil.
- Bake for 25 minutes at 392 °F until golden and crispy. Serve on a nice serving board.
*The baking plate in the video below was approximately 29.5 x 38 cm / 11.61 x 14.96 inch.
Serving tip
Dip these fries into the cheese fondue: deliciously crispy outside and soft inside. Use a flavorful ready-made Emmi fondue or make your own fondue via one of these fondue recipes.
No baking dish in the right size?
No problem. Just adjust it this way:
- Larger dish: use only part and build a “wall” with foil or parchment paper.
- Smaller dish: the layer will be thicker; bake the fries a bit longer.
- No dish: spread the polenta onto a baking tray lined with parchment paper into a rectangle about 0.6 inch thick.
