INGREDIENTS
2 cups low-sodium chicken or veg broth
½ cup whole milk
1 ½ cups cornmeal
1 tbsp butter
½ cup parmesan, shredded
1 tbsp fresh thyme, chopped
Salt to taste
For the garlic aioli:
4-6 roasted garlic cloves
1 large egg
1 tbsp lemon juice
½ cup olive oil
Salt & pepper to taste
RECIPE
In a pot, bring chicken stock and milk to a boil. Then whisk in cornmeal until smooth. Turn heat down to medium and cook for another 8-10 minutes, stirring frequently.
Remove from heat and stir in lemon juice, parmesan, thyme, and salt.
Immediately transfer to a parchment-lined rimmed baking tray. Smooth the surface to about a 2-inch thickness. Cover with plastic wrap and chill for about 2 hours to firm up.
Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slowly add olive oil, whisk until fully emulsified. Chill in the fridge.
Preheat oven to 450F. Slice polenta into strips and place them on a greased baking sheet.
Drizzle more olive oil on top and bake for 15 minutes. Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.
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