Powerhouse Polenta Fries
- Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
- 1 (18-ounce) tube prepared polenta (look for it with the pasta or tomato sauce in many major grocery stores or at Trader Joe’s)
- Sea salt, to taste
- Ketchup or low-fat marinara sauce, preferably low-fat and lower-sodium, optional
Instructions:
It may seem odd to figure out how to slice a tube of polenta into fries, but it’s actually quite simple.
- Preheat the oven to 450°. Place a large piece of parchment on a large baking sheet and lightly mist it with spray.
- Cut the polenta in half crosswise, and then cut each half lengthwise into ½-inch-thick fries. Place the fries on the prepared baking sheet in a single layer so they do not touch. Mist the tops with spray, then lightly sprinkle them evenly with salt.
- Bake them for 15 minutes. Carefully flip the fries, then mist the tops with spray and salt them. Continue baking an additional 15 to 20 minutes, or until the fries are lightly crisped and golden brown. Serve immediately with ketchup or marinara sauce, if desired.