- 200 g Frießinger Mühle Polenta
- 1 litre vegetable stock
- 2-3 tsp. Italian herb mix
- 1 tsp. garlic powder
- 2 tbsp. butter
- 70 g parmesan cheese, grated
- Olive oil
- Salt and pepper
Bring the vegetable stock to a boil in a large pot. While stirring gradually whisk in the polenta. Continue stirring and bring the polenta to a boil, before reducing the heat and simmering for 15 minutes. Stir in the butter, 50 g of parmesan cheese, Italian herb mix and the garlic powder. Season with salt and pepper. Spread the cooked polenta into a baking dish that is lined with parchment paper. Refrigerate the polenta for 2-3 hours.
Once cooled, slice the polenta into thick strips (ca. 1.5 cm). Preheat the oven to 200°C and line a baking tray with parchment paper. Place the sliced polenta onto the baking tray and drizzle with olive oil. Bake the polenta fries for 40-45 minutes, turning them once. During the last 5 minutes of baking, sprinkle the fries with the remaining cheese. When the cheese has melted and the fries are crispy remove from the oven.
Season with salt and pepper and serve with your favourite sauces and dips.