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Epicurious

Powerhouse Polenta Fries

It may seem odd to figure out how to slice a tube of polenta into fries, but it’s actually quite simple. Just follow the directions below, imagining the polenta halves are large potatoes. Then cut the fries as if you’re cutting them from potatoes.

Recipe information

  • Yield

    makes 4 servings

Ingredients

Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
1 (18-ounce) tube prepared polenta (look for it with the pasta or tomato sauce in many major grocery stores or at Trader Joe’s)
Sea salt, to taste
Ketchup or low-fat marinara sauce, preferably low-fat and lower-sodium, optional

Preparation

  1. Step 1

    Preheat the oven to 450°F. Place a large piece of parchment on a large baking sheet and lightly mist it with spray.

    Step 2

    Cut the polenta in half crosswise, and then cut each half lengthwise into 1/2-inch-thick fries. Place the fries on the prepared baking sheet in a single layer so they do not touch. Mist the tops with spray, then lightly sprinkle them evenly with salt.

    Step 3

    Bake them for 15 minutes. Carefully flip the fries, then mist the tops with spray and salt them. Continue baking an additional 15 to 20 minutes, or until the fries are lightly crisped and golden brown. Serve immediately with ketchup or marinara sauce, if desired.

  2. nutrition information

    Step 4

    Each (heaping 1/2-cup) serving has:

    Step 5

    Calories: 89

    Step 6

    Protein: 3g

    Step 7

    Carbohydrates: 19g

    Step 8

    Trace Fat

    Step 9

    Saturated Fat: 0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Fiber: 1g

    Step 12

    Sodium: 388mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
TagsPolentaRice & GrainsSideStarterDinnerDairy FreeGluten FreeNut FreeVegetarianOven BakeCookbooks
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