ABOUT THE RECIPE:
These yummy Polenta Cottage Fries are baked instead of fried. The result is a delicious side dish that even the kiddos will love!
Makes 4 servings
INGREDIENTS:
1 tube (16 ounces) very cold, precooked Italian-style flavored (or plain) gluten-free polenta, cut into 20 to 24 slices
1 tablespoon extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 400° F. Line a large, rimmed baking sheet with unbleached parchment paper.
Brush the parchment with 1½ teaspoons oil.
Arrange the polenta slices in an even layer on the prepared pan. Brush the remaining 1½ teaspoons oil over the top of the polenta slices and sprinkle with salt and pepper, to taste.
Bake for 25 to 35 minutes or until the outside of the polenta slices are golden and crispy. Put the sheet on a wire rack and let cool 3 to 5 minutes. Serve with ketchup on the side.
Ingredients
Directions
ABOUT THE RECIPE:
These yummy Polenta Cottage Fries are baked instead of fried. The result is a delicious side dish that even the kiddos will love!
Makes 4 servings
INGREDIENTS:
1 tube (16 ounces) very cold, precooked Italian-style flavored (or plain) gluten-free polenta, cut into 20 to 24 slices
1 tablespoon extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 400° F. Line a large, rimmed baking sheet with unbleached parchment paper.
Brush the parchment with 1½ teaspoons oil.
Arrange the polenta slices in an even layer on the prepared pan. Brush the remaining 1½ teaspoons oil over the top of the polenta slices and sprinkle with salt and pepper, to taste.
Bake for 25 to 35 minutes or until the outside of the polenta slices are golden and crispy. Put the sheet on a wire rack and let cool 3 to 5 minutes. Serve with ketchup on the side.
Recipe from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. Learn more about this wonderful book HERE.
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