Spicy Calabrian Pesto Polenta Fries
Click the image below for a full video tutorial!!
1 c milk or nut milk
1 c chicken or vegetable stock
1 c cornmeal
3 tbsp NOOC Spicy Calabrian Pesto Olive Oil (1 to mix in and 2 give or take for brushing)
1/2 c freshly grated parmesan cheese
1 tsp sea salt
In a medium saucepan, bring milk and stock to a boil. Reduce heat to minimum, add cornmeal and whisk until thickened. Add 1 tbsp Spicy Calabrian Pesto Olive Oil, parmesan cheese and salt and whisk until fully combined.
Transfer into a medium sized, (approx 10"x7") high sided pyrex or porcelain baking pan and use a silicone spatula to smooth the surface and press it down into an even thickness (it should be about 1/2"-3/4" thick all over). Let cool for 20 mins then cover and refrigerate for a min of 2 hrs.
Loosen around the sides with a silicone spatula until it pops free. Turn it over onto a cutting board and cut into "fries" that are roughly the same width as the thickness (*check the video above for a great visual!). Brush the 1/2 the remaining olive oil on the tops, then flip and brush with the rest.
Air Fry on high in a single layer (not touching each other) for 15 mins, flip and continue to cook for another 10 mins until crispy and browning on the edges.
*you will need to do this in multiple batches as to not overcrowd the air fryer - you can even refrigerate some uncooked "fries" in a sealed container for up to 3 days for future snacking, they are always best fresh! Or reheat cooked ones in the toaster oven.
Oven Bake in a 350F preheated oven. Line a baking sheet with parchment paper and place fries in a single layer (not touching). Bake for 30 mins, flipping halfway through (until crispy and browning on the edges).
Serve with your favourite dip or soup!