Baked Polenta Fries! This delicious polenta recipe is made with organic, non-gmo corn. Crispy on the outside and tender in the middle, serve as a healthy snack or appetizer!
What’s Polenta, you ask? Polenta is a dish made of cornmeal or corn flour. It can be served as a hot porridge, or cooled and solidify into a loaf that can be baked, fried, or grilled.
But before I share the recipe for these ah-mazing Baked Polenta Fries, I want to talk about corn and why genetically modified corn (and genetically modified corn products) can be harmful to our overall health if we don’t pay close attention to the type of corn that we buy.
What’s so bad about corn?
Corn is the #1 grown crop in the United States and the second most genetically modified ingredient in the world (next to soy). About 88 percent of all corn grown in the US each year is genetically modified. (1) Plus most corn today is sprayed with dangerous pesticides.
What are Genetically Modified Foods (+ Why We Should Stay Away!)
Genetically modified organisms (GMOs) are living organisms made up of genetic material that has been artificially manipulated in a laboratory through genetic engineering.
According to the Center for Food Safety, some of the main human health concerns related to consuming GMO foods are (2)
Loss of Nutrition
In summary, genetically modified corn is bad for our health because it’s artificially made and holds no nutritional value plus all the other harmful side effects it produces. But what about corn that isn’t genetically modified?
Not all corn is created equal (and here’s why!)
Unprocessed and properly prepared, non-GMO whole corn kernels offer impressive nutrients. For example; vitamin C, magnesium, B vitamins, and potassium. Plus corn (especially purple corn) contain antioxidants linked to eye and skin health. Also, fresh corn on the cob also gives us our dose of dietary fiber.
So, the next time you’re in the mood for corn make sure you pick up organic, non-gmo corn for a trusted local source like your local farmers market or neighborhood farm share.
Now that we’ve learned a little bit about which corn is best, let’s go back to today’s recipe.
Joe and I are very into Baked Polenta Fries these days! They are sparingly easy to make and Caro loves them too.[/et_pb_text][et_pb_image src=”https://karlasalinari.com/wp-content/uploads/2019/05/Ovenbaked-Polenta-Fries2.jpg” _builder_version=”3.21.1″][/et_pb_image][et_pb_text _builder_version=”3.21.1″]
Baked Polenta Fries
3 cups vegetable broth
1 cup organic, quick-cooking polenta (I like this brand)
1 tablespoon grass-fed butter or ghee
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
Salt and pepper to taste
Olive oil spray
Spring onions, chopped
Sir Kensington Ketchup, for dipping
- Preheat oven to 425°F.
- In a medium pot, bring vegetable broth to a simmer. Add the polenta in a thin stream stirring all the while with a whisk over medium heat. Continuing stirring until the polenta thickens, about 1-2min.
- Add the butter, oregano, thyme, rosemary, salt and pepper and combine.
- Transfer the polenta to a 9 x 12-inch dish. Smooth to make the thickness as even as possible. Refrigerate 1-2 hours, until set.
- Cut polenta into rectangles or wedges about 4-5 inches long. Transfer polenta fries to a lined baking sheet. Lightly coat with olive oil spray and bake 15-20 minutes on each side.
- Remove from the oven.
- Serve hot and top with chopped spring onions and a side of your favorite dipping sauce!
We have a lot of fun Pop-Up Baking Classes coming up this summer! The first one is Wednesday, June 12th at Freshmade NYC followed by a very special Baking Class in the Hamptons the first week of August! For event details and to book a class please visit the Event section of the blog.
Also, our next Woman’s Wellness Workshop will take place in September so make sure you sign up for our newsletter for more on that.
Until next time, friend! Sending you lots of love – today and always!