prep: 20 minutes

Cooking: 1 hour

1. Start by bringing 1 litre of water to a boil in a large saucepan. Add a pinch of salt to the boiling water.
2. Gradually whisk in 240g of cornmeal, stirring continuously to avoid lumps. Reduce the heat to low and simmer, stirring frequently, for about 15-20 minutes or until the cornmeal thickens and pulls away from the sides of the pan. You want it to be very thick.
3. While the cornmeal is still hot, stir in the dried rosemary, thyme, oregano, basil, garlic powder, onion powder, salt, and pepper. Mix until the herbs are evenly distributed.
4. Transfer the seasoned polenta to a greased baking dish or a parchment-lined tray, spreading it out to about 1/2 inch thickness. Smooth the top with a spatula and allow it to cool for about 30 minutes, or until it firms up.
5. Preheat your oven to 425°F (220°C).
6. Once the polenta has cooled and become firm, use a sharp knife to cut it into fries or wedges.
7. Place the polenta fries on a baking sheet lined with parchment paper. Brush them lightly with olive oil on both sides to help achieve crispiness.
8. Bake in the preheated oven for about 25-30 minutes, flipping the fries halfway through, or until they are golden brown and crispy.
9. Serve your crispy polenta fries hot and enjoy with your favourite dipping sauce

• Calories: 200
• Total Fat: 8g
• Saturated Fat: 1g
• Sodium: 350mg
• Total Carbohydrates: 30g
• Sugars: 0g
• Protein: 3g