Baked Polenta Fries

You know what’s great? When things just seem to come together. Take these baked polenta fries for example.

I wanted to make polenta and sausage for dinner one night but couldn’t find those pre-made polenta tubes anywhere. However I’ve discovered that making polenta is so easy a monkey could make.

The problem is I didn’t realize how much polenta I would have left over. Who knew this one batch of polenta made enough to feed an entire army. I used up as much polenta as I could with the sausages but was still left with what seemed like an infinite amount for two to eat. When I was planning what to make for the cake tasting dinner, I wanted to “re-purpose” the polenta aka avoid throwing it out. These baked polenta fries made for the perfect appetizer.

I used a basic polenta recipe from Giada de Laurentiis to which I added red pepper flakes, garlic powder, dried oregano and black pepper. I cooled the polenta in a 9″x 13″ dish pan in the refrigerator. Right before dinner, I sliced them up into thin strips, greased a baking sheet, and baked them for 25 minutes on each side at 425 degrees F. They came out so nice and crispy. Serve them plain or with ketchup. I like mixing equal parts ketchup, mayonnaise, and adding diced up bread and butter pickles for the dip. 


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