2 1/2 cups milk
2 1/2 cups vegetable or Chicken broth
2 cups polenta
2 tbsp unsalted butter
1 tsp Seasoned Salt
2 tbsp Italian Pinzimonio Olive Oil Mix, plus extra to toss fries in
1/2 cup finely grated parmesan cheese
Ghee or butter for brushing
Lemon Herb Aioli
1/2 cup mayonnaise
1 tsp Onion Garlic Rub
1 tbsp Garlic Mix
1 tbsp fresh lemon juice
Season to taste; remember the Onion Garlic Rub has salt in it.
Line a baking tray. In a medium saucepan over high heat, add milk and broth; bring to a boil. Whisk in the polenta; reduce heat to low, stirring constantly until liquid has been absorbed and polenta is creamy. Add the butter, Italian Pinzimonio Olive Oil Mix, and parmesan. Stir until well combined. Transfer the polenta to the baking tray and spread evenly. Chill for at least 2 hrs or up to 3 days to set.
When ready to bake, preheat oven to 220/425.
Carefully flip the chilled baking sheet onto a cutting board. Slice polenta in half lengthwise and then into equal pieces. Transfer cut pieces to baking racks placed over trays. Brush with ghee/butter and sprinkle with more parmesan, if desired. Bake for 30 minutes or until golden.
For aioli, combine all ingredients together into a small bowl and chill until ready to use.
Serve with aioli. Enjoy
Note: Italian Pinzimonio Olive Oil Mix includes salt and pepper. Give fries a good toss to get these great flavors on all the pieces.