Polenta Fries with Parmesan Aioli

Ingredients

• 3 cups water
• 1 ½ cups yellow cornmeal
• ½ cup + 2 tablespoons grated Parmesan, (divided)
• ¼ cup olive oil, (divided)
• Kosher salt and black pepper to taste
• ½ cup avocado oil mayonnaise
• 2 tablespoons chopped fresh chives
• 1 lemon, (zested and juiced)
• ½ teaspoon grated fresh garlic

Directions

• Coat an 8½×12-inch baking sheet (quarter sheet pan) with nonstick spray.
• Boil water in a large saucepan over high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook polenta until thick and beginning to pull away from sides of pan, 3–5 minutes.
• Off heat, stir in ½ cup Parmesan and 2 tablespoons oil; season with salt and pepper. Spread polenta evenly onto prepared quarter baking sheet. Press plastic wrap onto surface; chill until firm, at least 1 hour or up to 2 days.
• Heat oven to 400° with rack in center position. Coat a large baking sheet with nonstick spray.
• Uncover polenta and turn polenta out onto a cutting board by placing a cutting board over sheet and flipping upside down; tap to release polenta from sheet. Cut polenta into 4×½-inch strips. Separate fries and arrange on prepared baking sheet in a single layer; drizzle with remaining 2 tablespoons oil and season with salt and pepper.
• Bake fries 30 minutes, then flip and continue baking until brown, 10–20 minutes turning fries every 8 minutes or so to achieve even browning.
• Meanwhile, whisk together mayonnaise, remaining 2 tablespoons Parmesan, chives, 2 teaspoons lemon juice, ½ teaspoon lemon zest, and garlic; season with black pepper to taste.
• Let fries cool briefly on pan to crisp before serving with Parmesan aioli.

From Lauren Grant / Zestful Kitchen via Instagram.