Baked Polenta Fries
(Appropriate for CKD, dialysis)
Serves 4 (Makes 40 fries, 10 fries per person)
3 cups water
1 cup yellow polenta (look for brands with 0 mg sodium)
1/2 tsp dried dill
1/4 tsp salt-free garlic powder
Olive oil spray
In a medium pot, bring water to a gentle boil over medium heat. Slowly pour in the polenta, stirring as you go. Add the dried dill and the salt-free garlic powder and continue stirring over low heat until polenta is thick and liquid is absorbed, about 10 to 12 minutes.
Allow the polenta to cool for 10 minutes and then spread, about 1/2-inch thick, in a lightly greased 9 by 12-inch baking pan. Or, if you have two small 8 by 13-inch tart pans that works as well. Place in the refrigerator to chill for 30 minutes.
Preheat the oven to 450°F.
When cooled, rub the top of the polenta with a little olive oil using a pastry brush or your hand. Or you can coat with some olive oil spray. Then cut your polenta into fry shapes. You can make skinny fries or thick steak fries. Place them in a single layer on a baking sheet and into the oven to bake for 10 minutes. Flip and bake for a second 10 minutes, until golden brown. Serve warm.