Quinoa-Polenta Fries

I ate an entire tube of polenta.

I am not proud of this but I couldn’t resist. Each delicate “fry” was crisp on the outside with soft creaminess on the inside. It was this texture that kept me nibbling until all were done. This snack is satisfying and very easy to whip up. Simply slice your tube to the desired shapes, coat in olive oil and dredge in cornmeal. Then sprinkle rosemary and a tasty salt on top of them (I used smoked applewood salt) before baking ’em at 450 for 30 minutes. Make sure someone else is around to help you eat them.