Polenta Fries Recipe

1. Grease a baking sheet with nonstick spray.

2. In a medium pot over high heat, add the milk and vegetable broth, then bring to a boil.

3. Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.

4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.

5. Transfer the polenta to the prepared baking sheet, then spread out evenly with a spatula.

6. Chill for at least 2 hours or up to 3 days to set.

Baking Method:

1. Preheat the oven to 425 degrees F.

2. Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl, then mix until well-combined. Chill until ready to use.

3. Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4-inch long and 1-inch wide.

4. If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets.

5. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.

Frying Method:

1. If frying, heat the canola oil in a large pot until it reaches 375 degrees F.

2. Submerge 2 fries at a time into the oil and fry for 2 to 4 minutes, until golden brown and crispy.

3. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.

4. Serve the fries with aioli, and enjoy!