In Ashkenazi tradition, sliced carrots, whether in soup or tzimmes, are served on Rosh Hashanah to symbolize gold coins as a segulah for financial prosperity in the coming year. In the same vein, these polenta sticks resemble little bars of gold. Their unique taste and texture are a nice change from the common gluten free side dishes of potatoes and rice!
Crunchy Dilled Polenta Fries
Servings
6 Servings
Ingredients
- 1 tube 18-ounces prepared polenta
- ¼ cup olive oil
- 3 tablespoons fresh dill chopped, or 1 Tablespoon dried dill weed
- Coarsely ground sea salt or kosher salt to taste
- Fresh ground black pepper taste
Instructions
- Preheat an oven to 450° and spray a large, non-stick cookie sheet with olive oil or non-stick baking spray.
- Slice polenta in half crosswise, then into half-inch wide sticks and place on prepared cookie sheet (you can also toss them with seasonings in a bowl), drizzle with with olive oil, sprinkle lightly with dill, salt and pepper and toss to evenly coat. Spread polenta into a single layer on the cookie sheet.
- Bake in pre-heated oven for 30-40 minutes, turning once, until golden brown. These are crunchy on the outside and tender inside!
There are a few ways you can do it and if starting from scratch you don’t need to make it a roll, follow this recipe http://www.joyofkosher.com/recipes/polenta-with-mushrooms/ and it is easiest to just let is solidly in a baking pan then cut into fries.
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Your Polenta Fries sound amazing, but in South Africa we don’t get Polenta readymade,
only Polenta/corn meal in a dry form. Do u perhaps have recipe to make Polenta Roll.