Baked Polenta Fries

1. Bring chicken broth to a simmer over medium heat. I like the Organic broth you can get in the wax box. It doesn’t taste like salt water that they dipped a chicken’s foot into to call it chicken broth.

2. Add half-and-half. Polenta is a 3-to-1 ratio. You can omit the half-and-half if you are feeling porky. I say throw it in.

3.) Now add your polenta and stir it like it’s your job. Add some butter. Stir. Add more butter. Taste.

4.) You can add black pepper now, maybe some garlic powder, maybe even a handful of shredded mozzarella cheese. Stir it and take it off the heat. Don’t let it burn.

5.) Spread it all out in a flat pan and chuck it in the fridge overnight.

6.) Cut chilled polenta into fry-shapes. Spritz with oil cooking spray.

7.) Bake at 400F on prepared sheet pan for about 10 minutes per side.

8.) Hit them with the salt when they are hot and crispy from the oven.