These Baked Polenta Fries are such a fun appetizer! Creamy cheese-laced polenta is spread in a pan, baked and then cut into “fries.” They’re brushed with olive oil, baked and served with a spicy tomato dipping sa
Preheat oven 450 degrees. Grease a small 9x12 baking sheet or pan.
In a medium saucepan, bring water and 3/4 tsp salt to a rolling boil. Turn heat down to medium. Whisk in cornmeal or polenta VERY slowly. Reduce heat to medium-low or low and whisk almost constantly for 20 minutes until thick and creamy. Season to taste with salt and pepper.
Remove from heat and add in parmesan and crushed rosemary.
Working quickly pour creamy polenta into the prepared pan. Spread evenly. You want it to be about 1/4 to 1/2-inches thick. Cool completely at room temperature or in the fridge. (CAN BE MADE UP TO TWO DAYS IN ADVANCE UP UNTIL THIS POINT.)
When you're ready to bake, invert on to a cutting board. Cut into fry shapes and dredge in chickpea or all-purpose flour, removing excess when done.
Place a cooling rack on a cookie sheet and spray with olive oil spray. Place fries on the cooling rack and spray the fries. Bake for 25-30 minutes until crisp and brown.
While the fries bake, make the sauce, Heat the olive oil over a medium heat in a small skillet or saucepan. Add the garlic. Cook for one minute. Stir in tomatoes, sugar, remaining salt and red pepper flakes. Simmer until fries are done cooking, about 10-15 minutes.
When the fries are done, if desired, sprinkle with extra parmesan cheese. Serve with spicy tomato sauce.