Polenta fries

Ingredients

• ¾ cup polenta
• 2 cups water
• ½ vegetable bouillon cube
• 2 tablespoons olive oil
• A few sprigs of rosemary
• Celery salt (optional)

Missing an ingredient?

• What to use instead of olive oil

Instructions

1. Line a medium square or rectangular pan with parchment paper.
2. Bring the water to a boil with the bouillon over high heat. When it's at a rolling boil, add the polenta and stir very well. When it boils again, lower the heat to medium-low and cook, stirring gently so it doesn't stick, until it's a very thick, hard-to-stir paste with no lumps (5-7 minutes). Turn off the heat.
3. Transfer the mixture to the pan, spread it out and smooth the top (you can use a spatula dipped in oil). Let it cool.
4. Once cold, cut it into sticks 0.8-1 cm wide, or into any shape you like with cookie cutters.
5. Heat a nonstick skillet or griddle over medium-high heat and wipe it with a little oil using a folded paper towel. Add the sticks, sprinkle with the rosemary and cook for 3-4 minutes per side; you can press them with a slotted spatula to make them crispier.
6. When they're golden, transfer them to a plate and sprinkle with a pinch of celery salt. Serve with dipping sauces.

Nutrition facts

Approximate, per serving (about 120 g). Calculated with data from USDA FoodData Central.