Cut the polenta tube in half and cut each half into eight wedges. Pour a couple of tablespoons of olive oil onto a baking sheet and coat each wedge in the oil, sprinkle with salt and pepper
and bake for about 40 minutes at 375 deg F (my oven runs hot) until brown and crispy on the edges.
The recipe called for a sprinkle of oregano prior to serving which I skipped because of the sundried tomato in the polenta. I served ours for supper with sausages. D liked them, I was a bit iffy. I've seen other recipes for polenta fries and might try this one another time.
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