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  1. Pour the litre of water into a large skillet or frying pan.
  2. Add the stock cube and stir to dissolve.
  3. Bring the pan of water to a boil and pour in the polenta, turmeric, black pepper, rosemary and garlic.
  4. Bring the heat down to a simmer.
  5. Stir constantly for as long as it takes for the water to be absorbed by the polenta and you are left with a thick lump free mixture. (Mine took about 10 minutes)
  6. Stir in the parmesan for 1 minute.
  7. Grease a square pan or dish with olive oil
  8. Pour in the polenta mixture and spread it out evenly.
  9. Cover and refrigerate for at least 1 hour or even over night.
  10. Preheat your oven to 200C
  11. Remove the chilled polenta from the dish and slice into 4 squares.
  12. Cut each square into 6 slices.
  13. Lightly grease the fries on each side with olive oil.
  14. Line a baking tray with greaseproof paper.
  15. Arrange the fries in a single layer with a little bit of space in between each one.
  16. Bake for 15 minutes, turn the fries over and bake for another 15 minutes.
  17. Sprinkle with salt and serve.

You will need:

1 ½ cups if polenta

½ cup of grated parmesan

1 tablespoon of dried rosemary

1 teaspoon of garlic granules

1 teaspoon of salt

½ teaspoon of turmeric

½ teaspoon of black pepper

1 vegetable stock cube

1 litre of water

2 tablespoons of olive oil

Polenta Fries

Makes 24 fries

Polenta, also known as cornmeal is a very versatile grain like product and is perfect for creating an alternative to potato fries/chips.

With a creamy centre and a crispy exterior they are a perfect side to any dish and as they are baked rather than fried they are a Healthylicious winner.

Polenta Fries