Parmesan-Spinach Polenta Fries
4 cups water
¾ teaspoon salt
1 cup quick cooking polenta (I use this)
1 cup packed baby spinach leaves, chopped
¼ cup grated parmesan cheese, plus more for sprinkling
Freshly ground black pepper, optional
Olive oil or cooking spray
Lightly coat a baking sheet with oil (or cooking spray).
In a medium saucepan, bring water and salt to a gentle simmer over medium heat. Very slowly whisk in polenta until fully incorporated. Lower heat and continue to whisk until smooth, about 5 minutes. Stir in spinach, parmesan cheese and a pinch of pepper, if using.
Pour mixture onto prepared baking sheet and spread with an oiled rubber spatula until even and smooth. You want it about ¼" - ½" thick. Allow to cool for 20-30 minutes. (This can be made in advance and stored in the fridge for up to 2 days)
Very carefully invert sheet of cooled polenta onto a clean cutting board. Cut polenta into fry-shaped sticks, about ½" x 3".
Line same baking sheet with foil and brush with oil (or cooking spray). Space fries evenly on baking sheet and lightly brush with oil or cooking spray. Sprinkle with additional parmesan cheese.
Broil about 4 inches from heat until golden and crisp, 10 minutes per side.
Alternatively, you can bake these at 450 for 30 minutes - flipping once.
Serve with your favorite marinara sauce or ketchup. *Once broiled, these taste best the day of.