The “right” way to do this is by making polenta yourself. It’s super easy and actually doesn’t take much time. Just cook according to the instructions on your package of ground polenta, spread a 1/2-inch layer on a rimmed cookie sheet, cool (at least one hour in the fridge), and cut into “fries” before baking per my directions below.
The benefit of starting with ground polenta is that you can add much more flavor. When cooking the ground polenta, use chicken broth, veggie broth or milk instead of water. At the end of cooking, before you spread the polenta on a sheet to cool, add grated cheese. Parmesan or pecorino work nicely.
If you don’t have the time, you can buy ready-made polenta. If so, just go straight to step 3 in the recipe directions.
1 package polenta mix
Chicken broth, veggie broth or milk
Salt for the fries
Parmesan or pecorino cheese, grated
1. Make polenta according to recipe on box, substituting chicken broth, veggie broth or milk for the water. At the end of the cooking process, add some grated Parmesan or pecorino cheese to the mixture.
2. Spread ground polenta on a metal sheet pan to cool, about 1/2-inch layer.
3. Once polenta is cooled, cut into fry shapes. Once you have your "fries," coat them lightly with oil (spray or use
your fingers to rub olive oil on all sides), lay them in a single layer on a
lightly oiled baking sheet, sprinkle with salt and bake at 450 degrees for 20 to 25
minutes or until golden brown.