Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli
Extra crispy, heavy on the parmesan, these Polenta Fries make for the best easy summer appetizer.
1. In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in the polenta, 1 clove garlic, the thyme, sage, 1/4 cup parmesan, and season with salt. Stir until the polenta is soft and thick, about 3-5 minutes. Turn the heat off, cover the pot, and let the polenta sit 5 minutes. 2. Line an 8x8 square baking dish with parchment paper. Spread the polenta in an even layer in the baking dish. Freeze 15-20 minutes, until set, or 1 hour in the fridge. 3. Preheat the oven to 425 degrees F. Lift the polenta out of the baking dish and cut into 1/4 inch thick "fries". Place the fries on a baking sheet and gently toss with olive oil, salt, and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15 minutes, then carefully flip. Bake for 15-20 minutes more, until extra crispy. 4. Meanwhile, mix together the melted butter, 1 clove garlic, parmesan, basil, and oregano. Remove the fries from the oven and gently toss with the butter. 5. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fries with lemon aioli and ketchup. ENJOY!