Baked Polenta Manchego Fries
Baked polenta manchego fries with marinara sauce are the ultimate appetizer recipe! If you want a change up from the traditional potato french fries, then this gluten-free recipe is for you!
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Ingredients
- 3 cups water
- 1 cup instant polenta - I used Colavita
- 1 tsp salt
- 1/2 tsp ground thyme
- 1/2 cup manchego cheese - shredded
- 1 tbsp avocado oil or olive oil
- 1/4 cup marinara sauce - for serving
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Instructions
- Bring water to boil in a high sided pot. Slowly add polenta to the pot and stir constantly until the polenta and water are mixed. Lower the heat to medium-low.
- Add salt and ground thyme to the pot. Stir frequently for about 5 minutes, or until polenta starts pulling away from the pot.
- Stir in the manchego cheese until melted.
- Pour into a 8x8 inch baking dish (sprayed with cooking spray), spread with a wet or oil covered spatula, and refrigerate for 30-45 minutes.
- Once the polenta has cooled and set, cut into 4 inch x 1/2 inch rectangles.
- Preheat oven to 450F. Brush or toss the polenta fries with oil. Bake for 25 to 35 minutes, turning once, until golden and crisp. Drain on a paper towel lined plate.
- Serve with marinara sauce for dipping.
Nutrition
Calories: 243kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 757mg | Potassium: 105mg | Vitamin A: 230IU | Vitamin C: 1.1mg | Calcium: 157mg | Iron: 0.7mg
