3½ cups [875 ml] chicken stock
1 cup [170 g] instant polenta
3 tbsp [30 ml] butter
¼ cup [60 ml] finely grated parmigiano-reggiano
1 tbsp [15 ml] chopped rosemary leaves
1 tbsp [15 ml] oregano leaves
1 tbsp [15 ml] thyme leaves
Freshly ground black pepper
Olive oil, for brushing
Place the stock into a large saucepan over medium heat and bring to the boil.
Gradually whisk the polenta into the stock. Cook, stirring, for 2-3 minutes, or until thickened.
Remove from heat, add the butter, parmesan, herbs, a good pinch of sea salt and some freshly ground black pepper. Stir to combine. Spoon into a 9” x 13” [23 x 33 cm] lightly greased baking pan and spread to ½-inch [1-cm] thick. Refrigerate for 30 minutes or until set.
Preheat oven to 425°F [220°C]. Cut the polenta into ½” x 4” [2 x 10 cm] fries and brush lightly with oil. Place on a lightly greased baking tray and bake for 20-25 minutes, rotating the fries halfway through, until golden and crisp.
Serve with mayo or aïoli.
Recipe Credit: Adapted from Donna Hay Magazine, Issue 51