Golden and crispy on the outside and tender on the inside, this Italian twist on traditional French fries will have everyone in your family asking for more.
Recipe tags: vegetable base, easy difficulty, side, vegetarian, stovetop
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1½ cups | cornmeal |
| ¾ cup | grated Parmesan cheese |
| 2 Tbsp | butter |
| ¼ cup | olive oil, divided |
In large saucepan, combine Seasoned Vegetable Base and 3 cups water; bring to boil. Add cornmeal a little at a time, whisking constantly to help avoid lumps.
Reduce heat to medium-low; cook, stirring frequently, for 10 to 15 minutes or until thickened and polenta mounds on a spoon. Stir in Parmesan and butter.
Pour polenta into greased 9- x 5-inch loaf pan. Let cool completely until firm and set.
Preheat oven to 450˚F. Remove polenta from loaf pan; cut into 4- x 1/4-inch French-fry sticks.
Brush baking sheet with half of the oil. Arrange polenta fries on baking sheet, spacing at least 1 inch apart. Drizzle with remaining oil. Bake, turning halfway through cooking time, for 20 to 25 minutes or until golden brown all over.
Serve with ketchup and/or mayo.