Categories: Fries

Ingredients

• 3 1/2 cups vegetable or chicken stock
• 1 cup coarse whole-grain cornmeal
• 1/2 tsp red pepper flakes
• 1 large garlic clove, peeled and smashed
• 1/2 tsp sea salt
• 1/2 tsp olive oil
• 2 1/2 oz. grated Pecorino Romano

Directions

1. In a large pot, bring stock to a boil. Slowly pour in cornmeal, stirring continuously. Once cornmeal is bubbling, reduce heat to low. Add pepper flakes, garlic and salt.

2. Stir polenta every couple of minutes for 30-45 minutes, until tender and pulling away from sides of pot.

3. Oil an 8-inch square baking pan with straight sides. Discard garlic clove and pour polenta into pan. Transfer polenta into pan, using a spatula to smooth it into corners. Cover top of polenta with plastic wrap and refrigerate until cool.

4. Preheat oven to 425. Meanwhile, carefully turn polenta onto a cutting board and cut into 1×3-inch sticks. Arrange on a large, parchment-lined baking sheet. Sprinkle with cheese; bake for 15-20 minutes until cheese is bubbling and golden and edges are browning.

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