I found a recipe! A la our dear friend Martha Stewart.
When I was younger, for some strange reason I absolutely loathed Martha. I think it was the fact that she was so perfect at, well, everything.
Now that I am a little older and wiser, and ran across her recipe for Baked Polenta Fries, I thought that maybe her simple recipe would give me the best chance of having these babies turn out decent.
Remember, I am no chef. For real.
Baked Polenta Fries
Makes 2 servings.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
- 1 tube (16 oz) plain prepared polenta
- 2 tablespoon olive oil
- salt sense and pepper
- 1 teaspoon dried oregano, or Italian seasoning
- Preheat oven to 450 degress.
- Unwrap prepared polenta and cut each tube in half lengthwise. Then cut each half crosswise. Finish cutting each quarter one more time lengthwise leaving you with eight wedges.
- Drizzle olive oil onto a baking sheet and place polenta wedges on baking sheet.
- Season wedges with salt sense and pepper.
- Turn gently to coat with oil
- Bake, turning once halfway through until golden and crisp, about 30-35 minutes.
- Drain on a paper-towel-lined plate.
- Transfer to a clean dish, season with oregano, and serve!
Ehhh…Not quite like Cafe Fiorello.
I need to find different spices to put on them. I think something sweet and salty would be divine.
And as you can see, I also accidentally cooked them for too long.
Lighten it up with Pam instead of olive oil.
Try paprika and honey. Or a side of curried ketchup.
I guess Martha isn’t that good, now is she?