Colorful Oven-Baked Polenta Fries
Comfort
Weekend
Ingredients
- 700 ml vegetable broth
- 250 g polenta
- 10 g butter
- 20 ml tomato juice
- 20 ml spinach juice
- 20 ml beetroot juice
- Salt and pepper (to taste)
- Mixing bowl
- Whisk
- Oven tray
- Baking sheet
- Measuring cups
Instructions
Difficulty ⭐
Why this recipe existsOur mom used to make these fries in the summer.
Pour the vegetable broth into a pot and add the polenta.
Cook the polenta for 2 minutes, stirring constantly.
When the polenta thickens, remove it from the heat and stir in the butter.
Divide the cooked polenta evenly among 4 bowls.
Add tomato juice to one bowl, spinach juice to another, and beetroot juice to the third.
Now arrange the 4 differently colored polenta layers in a baking dish. Layer the polenta by color and smooth it out to a height of 1 cm.
Place the baking dish with the polenta in the refrigerator for 40 minutes to allow the polenta to set.
Remove the chilled polenta from the baking dish and cut it into strips 1 cm wide and 5 cm long. They should be similar in shape and size to french fries.
Arrange the polenta fries on a baking sheet lined with parchment paper.
Place the baking sheet in an oven preheated to 220°C.
Bake the polenta fries for 20 minutes.
Serve with a herb yogurt sauce.
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