These Gluten Free Rosemary Polenta Fries with Curry Mayo passed the husband test with flying colors. He thought I was mad when I first told him about the recipe but soon as I took them from the oven, he was gobbling them up faster than I could take the photos! You can pair these with a variety of different flavoured dips but I like the curry as it brings a unique element to the rosemary.
Rosemary and Orange Polenta Fries:
The liquid to cornmeal ratio below is a guide. The end result should be a thick mixture, however, you need to have enough liquid to cook the polenta in the first place. I recommend adding enough liquid to ensure the cornmeal is cooked and then slowly reduce it to the desired consistency. Your finished product should be thick enough to spread but not too dry that your cornmeal is underdone.
- 2 cups water
- 1 gluten free chicken stock cube
- Juice of one orange plus half orange zest
- 1 tablespoon butter
- 1 cup yellow cornmeal
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh chopped rosemary
- Salt and pepper to taste
- Olive oil and Sea Salt
In a saucepan, heat liquids until they come to a boil. Add polenta and mix continually. Continue to add more water or orange juice if needed to cook through. Reduce until thick, being sure not to burn the bottom of the pan. Add butter, parmesan cheese, orange zest, rosemary and salt and pepper. Mix through and remove from heat.
Spread into a non-stick back pan so polenta is about 1/2 inch thick. Refrigerate, uncovered, for about an hour. Cut into strips and carefully set aside.
Preheat the oven to 400C/190F. Lightly drizzle a non-stick pan with olive oil. Place fries in pan, being sure not to overcrowd. Drizzle with more olive oil and a pinch of moldon sea salt. Bake for about 20 minutes until golden brown and the fries release easily from pan. If the fries stick to the bottom of the pan, they are not ready. You should be left with a lovely, golden brown fry that is crispy on the outside and tender on the inside.
Curry Mayo Dip:
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 Tbsp curry powder
- 1 tsp rice wine or white wine vinegar
- Dash of chili peppers (optional if you want more heat)
Mix all ingredients together in a small bowl. Can be refrigerated for up to three days.