Cheesy Polenta Fries

1. 1

   Grease a 11 x 7 inch nonstick baking pan.

2. 2

   Place crumbled bouillon cubes, butter and 3 cups water in a medium saucepan on medium heat. Bring to a simmer. Slowly whisk in polenta in a thin steady stream until well blended. Cook, whisking, for 5 mins or until polenta is thick and comes away from side of pan. Remove pan from heat. Add vegetables and cheese; stir until cheese melts. Season. Pour into prepared pan; smooth surface with a spatula.

3. 3

   Refrigerate for 2 hours or until firm.

4. 4

   Preheat the oven to 425u00b0F. Line a baking pan with parchment paper. Dust a cutting board with additional polenta. Unmold cheesy polenta onto board. Cut in half lengthwise, then cut crosswise into 1/2-inch wide strips. Transfer to prepared pan. Spray lightly with no stick cooking spray.

5. 5

   Bake, turning strips once, for 30 mins or until golden and crisp. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.