If you are looking for a side dish that takes minimal effort, then baked garlic polenta fries are for you. You just put them in the oven and wait for them to get all crispy, golden brown and delicious.
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Happy Monday everyone! Can happy and Monday go together in the same sentence? I think so – I have always been a fan of the beginning of the week. A new start and all that. It has been a mixed weekend for me – I ran a personal best on Saturday morning and I ran the longest without stopping in over 18 months, but then it was followed by being called fat. You can read all about that over on Facebook. But the weekend got better by going out for tea and cake and then to my favourite health food shop (now that is balance) and having a super relaxed Sunday which involved experimenting with the polenta I bought.
Polenta is a fairly new ingredient in our house, but ever since Dave decided to be “adventurous” and order some polenta fries when we went to Jamie’s Italian, he has been hooked on it and will always prefer to have these over traditional potato fries. They don’t take any more effort to make and they get so much crispier and have much more flavour than potatoes.
So, I have some news for you all! You will be seeing a lot more gluten-free recipes here on the blog! For the past year I have been having lots of stomach and digestive issues and couldn’t figure out what it was, as after going to the doctor I had no underlying medical conditions that would be causing it. My doctor never even suggested a food intolerance. I always suspected it might be gluten, so when York Test offered to send me a food intolerance testing kit to try out, I was looking forward to getting to the bottom of it.
I got sent a full Food and Drink Scan which analyses your IgC reaction to 158 food and drinks. There is no need to go to a lab to have the test done, as everything is sent for you to do at home. The kit included everything you need to take a small blood sample from your finger tip and then pack everything up securely to send back to their lab. Within about 10 days I got the results back, which said I had a strong reaction to gluten, wheat, yeast and a borderline reaction to egg white and cows milk. It all made sense. So, since then I have been working on a slow elimination diet to see if it is those things that are causing me issues and although the egg white and cows milk doesn’t seem to be an issue (thank god – I couldn’t live without poached eggs), cutting out gluten, wheat and yeast has made a huge difference. Not only do I not have the same stomach and digestive issues, I just have so much more energy.
I am SO glad that I did the test and I could recommend that if you think you might have some intolerances, then take a look at this test. It’s really easy, safe and professional and can be a bit of a revelation. Of course, always consult your doctor for any medial issues.
Don’t worry, not all recipes are going to be gluten free, as Dave won’t be eating gluten free, so I will still be posting the same recipes, just with more gluten free ones added in as well, like these baked polenta fries.
Have you tried my homemade healthier ketchup recipe? Much less sugar and salt and generally not full of junk. These polenta fries are perfect dipped in it.
Ingredients – Serves 2:
– 350g tube of polenta
– 5 sprays of olive oil
– 1 tbsp garlic powder
– A pinch of sea salt and black pepper
1) Cut the pack of polenta in to fries and lay on a baking sheet.
2) Spray with oil and sprinkle over garlic, salt and pepper.
3) Put in a preheated oven at 210C/415F and bake for 40 minutes until crispy.
Nutritional Information – Per person:
Have you tried polenta before? What’s your favourite way to eat it?