Crispy Polenta Fries
These crispy corn meal fries are a healthy whole grain that is crunchy and delicious to eat.
Calories: 157kcal
Servings:
Ingredients
- 1.5 cups cornmeal dry
- 4.25 cups water or vegetable broth
- 2 T thyme fresh, chopped fine
- 2 T rosemary fresh, chopped fine. May substitute 2 tsp dried Italian seasoning if desired.
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- Place water or broth in small saucepan and put on high heat to boil.
- Prepare loaf pan by lining with parchment paper.
- When boiling, gradually pour in cornmeal while whisking constantly. It's important to continue whisking so that cornmeal is smooth and without lumps. Add fresh herbs and salt.
- Once cornmeal begins to thicken, reduce heat to low. Continue to cook and stir for 8-10 minutes. Mixture should be the consistency of a thick puree.
- Pour cornmeal mixture into loaf pan. Cover with another sheet of parchment and press polenta mixture until flat and smooth. (A can works well for this.)
- Refrigerate polenta "loaf" for 2 hours.
- Preheat oven or air fryer to 375 degrees. Remove polenta loaf from pan by turning over onto a cutting board. Remove parchment paper.
- Use a sharp knife to cut polenta into French fry shapes. Feel free to make them thick or thin according to your preference.
- Place fries onto a baking sheet lined with parchment or into air fryer basket. Bake for 20 minutes until golden and crispy, turning once during cooking time.
WW Program 2025
The WW program updated for 2025. Use the "Add recipe from the web" feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman's World magazine.
Notes
Serving size: 1/6 of the batch, 20-25 fries.
Nutrition
Calories: 157 kcalCarbohydrates: 30 gProtein: 4 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 204 mgPotassium: 149 mgFiber: 4 gSugar: 1 gVitamin A: 132 IUVitamin C: 4 mgCalcium: 26 mgIron: 2 mg
