I am trying to avoid butter for a while. Just to kind of re-calibrate my cooking and eating habits. I've never really been a butter slatherer, but it has been a necessary (and significant) part of all those cookies and cakes I have been happily cooking (and consuming) lately. This of course, goes hand in hand with a more general focus on healthy eating. Over time ingredients and eating habits inch towards the less healthy, and they need to be inched back every once in a while accordingly. On top of this, I am trying to be very economical. A big part of that is not going out to eat a lot, and results in my making things from scratch more often than not (which, if I make thoughtful choices results in healthier meals, bringing us full circle).
All of these factors teamed up together to confront me this afternoon. I was so hungry! I needed a snack, and I needed to be able to make it out of ingredients that I already had. Luckily, I remembered a recipe that I had shown to my brother that he had tried and liked: Herbed Polenta Fries. Easy, tasty, not too healthy or unhealthy.
Herbed Polenta Fries
Adapted from Gourmet
3 1/4 cup cold water
1 cup polenta
1 tsp chopped thyme
1 tsp chopped rosemary
1/2 cup parmigiano-reggiano
olive oil
Oil an 8-inch square baking dish.
Combine water, polenta, herbs, & 3/4 tsp salt in a medium saucepan and bring to a boil over medium heat, stirring vigorously. Reduce heat to low, and cook, stirring until polenta becomes very thick and creamy. Stir in cheese and a splash of olive oil, and transfer to the baking dish, spreading it evenly. Chill, uncovered, until set, about 45 minutes.
Pre-heat broiler. Oil a baking sheet.
Slice the polenta into 16-20 4x1-inch slices. Brush the slices with a little oil, and place them on the baking sheet. Broil 4-inches from the heat until golden, 15-20 minutes (I did 15 minutes, then turned them over and cooked them 5 more minutes).
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