Name: Baked Polenta Fries With Garlic Aioli
Cook time: 25 min
Ingredients: 2 cups low-sodium chicken or vegetable broth; 1/2 cup whole milk; 1 1/2 cups cornmeal; 1 tablespoon butter; 1/2 cup parmesan, shredded; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 4-6 roasted garlic cloves; 1 large egg; 1 tablespoon lemon juice; 1/2 cup olive oil; Salt & pepper to taste

2 cups low-sodium chicken or vegetable broth

Baked Polenta Fries With Garlic Aioli

In a pot, bring chicken stock and milk to a boil.

Turn heat down to medium and cook for another 8-10 minutes, stirring frequently.

Remove from heat and stir in lemon juice, parmesan, thyme, and salt.

Immediately transfer to a parchment-lined rimmed baking tray.

Smooth the surface to about a 2-inch thickness.

Cover with plastic wrap and chill for about 2 hours to firm up.

Meanwhile, make the aioli: blend roasted garlic, lemon juice, egg, salt, and pepper and whisk them in a bowl.

Slowly add olive oil, and whisk until fully emulsified.

Slice polenta into strips and place them on a greased baking sheet.

Drizzle more olive oil on top and bake for 15 minutes.

Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.

These baked polenta fries are crunchy on the outside and creamy on the inside. Meet your new favorite snack.