It’s no secret, fries of any kind are my favorite food group.  I’ve had polenta fries several times, but have never attempted to make them so I finally gave it a whirl.  They’re pretty easy to make and the best part is that you can dip them in marinara or aioli.  I made an easy Greek yogurt dip that’s worth trying if you like a little tang.

Ingredients

• 2 cups water
• 1 cup milk (I used organic 1% milk)
• 1 1/2 cups polenta or yellow cornmeal
• 1/2 cup grated Parmesan
• 3 Tbsp. olive oil (plus more the grease the baking sheet)
• Salt and pepper to taste
• Fresh garlic (3 cloves)
• 1 lemon
• Fresh basil (small bunch)
• Fresh rosemary (4-5 sprigs)

Greek Yogurt Dip

• 1/2 cup 2% Greek yogurt
• 1 tbsp minced garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Boil water in a large saucepan. Gradually add polenta, stirring constantly with a whisk. Add the milk. Cook, stirring constantly, until mixture thickens and boils, around 10 minutes.
2. Turn the heat off, stir in Parmesan and season with oil, salt and pepper. Spread polenta evenly onto a 8½×12-inch baking sheet. Press plastic wrap onto surface; chill in the fridge at least 1 hour.
3. Preheat oven to 400°.
4. Finely chop the fresh basil and rosemary
5. Combine yogurt, minced garlic, lemon juice, salt and pepper.  Refrigerate until ready for dipping.
6. Uncover polenta and cut into 4×¼-inch strips. Sprinkle some Parmesan, salt, pepper and separate fries. Arrange on a greased baking sheet (I used nonstick spray).
7. Bake fries around 25–30 minutes. Sprinkle with fresh herbs and let them cool for at least 15 minutes before serving them along with your favorite dip.