Ingredients
nonstick cooking spray,for greasing
2½cupsmilk,of choice
2½cupsvegetable broth
2cupspolenta
2tbspunsalted butter
1tspsalt
½tsppepper
½tspdried oregano
½tspdried thyme
½tspdried rosemary
olive oil,for brushing, if baking
4cupscanola oil,if frying
½cupmayonnaise
1garlic clove,minced
1tbspfresh parsley,chopped
1tbsplemon juice
salt,to taste
pepper,to taste
Preparation
Grease a baking sheet with nonstick spray.
In a medium pot over high heat, add the milk and vegetable broth, then bring to a boil.
Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
Transfer the polenta to the prepared baking sheet, then spread out evenly with a spatula.
Chill for at least 2 hours or up to 3 days to set.
Preheat the oven to 425 degrees F.
Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl, then mix until well-combined. Chill until ready to use.
Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4-inch long and 1-inch wide.
If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets.
Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
If frying, heat the canola oil in a large pot until it reaches 375 degrees F.
Submerge 2 fries at a time into the oil and fry for 2 to 4 minutes, until golden brown and crispy.
Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
Serve the fries with aioli, and enjoy!
