“Not only are these baked polenta fries with parmesan + rosemary delicious, they’re also gluten free! Such a great casual nibble to accompany a drink in the garden or perfect for a game day snack.”  — Claire Matern, founder of www.acheesemongersdaughter.com

Polenta Fries with Parmesan & Rosemary

Ingredients:

1 cup/225g yellow or white cornmeal

2 cups/450ml water

1 cup/225ml milk

1 tbsp butter, cut into pieces (BAF)*

1/2 cup/115g Parmesan cheese, grated (plus more for sprinkling) (BAF)

1/2 tsp rosemary (dried) or up to 1 1/2 tsp. fresh

flaked sea salt (BAF)

black pepper (BAF)

Directions:

Add the polenta, rosemary, water, and milk to a medium saucepan over a moderate heat. Whisk until it comes to a boil and reduce to a low heat. Stir constantly with a wooden spoon until the polenta begins come away from the sides of the pot. Once it’s cooked transfer the polenta into a square baking dish (8×8 or 9×9″) and chill uncovered in the fridge until it’s set (about 30 minutes.)

Slice the polenta into fries and put on a lightly oiled baking sheet (I used olive oil) and season the fries with olive oil, parmesan, salt and pepper. Place in a 450F/230C oven until crispy and brown (about 30-45 minutes) turning once.

* For more great recipes by Claire Matern go to: www.acheesemongersdaughter.com

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