Polenta 3 Ways (Baked Truffle Polenta Fries with Healthy Aioli)
This is one of my favorite sides! You won’t even think these truffle fries are made with polenta. They’re quick and easy and elegant enough to serve when having company. The truffle adds a burst of flavor and paired with my healthy aioli, your family or guests are sure to come back for seconds on these crunchy nibbles! BUON APPETITO!
Serves 4 for an appetizer
FOR THE BAKED TRUFFLE FRIES:
INGREDIENTS
2 tubes (18 ounces each) plain prepared polenta (Found in most grocery stores)
3 tablespoons black truffle oil
Coarse salt and freshly ground pepper
1 teaspoon dried Italian seasoning, or dried oregano
PREPARATION
Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.
FOR THE HEALTHY AIOLI (YOU WON’T BELIEVE THERE’S NO MAYO!):
INGREDIENTS
1 cup fat-free Greek yogurt
1 clove garlic
1 teaspoon lemon juice
3 ⁄4 teaspoon dried dill
1 ⁄4 teaspoon sea salt
1 ⁄8 teaspoon ground black pepper
PREPARATION
1.Place the ingredients into A high speed blender or vitamix and secure the lid.
2.For VITAMIX: Start on speed 1, turn machine on and slowly increase to speed Speed 4. Blend for 20 seconds.
3.Keep covered in the fridge for up to 4 days.
