Spicy Calabrian Pesto Polenta Fries

Michelle Rudell

Prepare to impress with these crispy Spicy Calabrian Pesto Polenta Fries, featuring the vibrant flavors of Nelson Olive Oil Co. products. Perfect on their own or paired with any tomato or roasted red pepper-based dip, these fries are a hit with both adults and kids alike! Whether air-fried to perfection or baked in the oven, they're undeniably addictive and even great for dipping in soups.

Ingredients

3 tbsp NOOC Spicy Calabrian Pesto Olive Oil
1 cup milk or nut milk
1 cup chicken or vegetable stock
1 cup cornmeal
1/2 cup freshly grated Parmesan cheese
1 tsp sea salt

Directions

Cook Polenta: In a saucepan, bring milk and stock to a boil.Reduce heat, whisk in cornmeal until thickened.Stir in 1 tbsp Spicy Calabrian Pesto Olive Oil, Parmesan cheese, and salt.
Chill and Shape: Transfer polenta to a baking pan, smooth into 1/2"-3/4" thickness.Cool 20 mins, then refrigerate for at least 2 hours.
Prepare Fries: Cut chilled polenta into fries.Brush with remaining Spicy Calabrian Pesto Olive Oil.
Air Fryer: Preheat to high. Fry fries 15 mins, flip and fry 10 mins more until crispy. Oven Bake: Preheat to 350°F. Bake fries on parchment-lined sheet 30 mins, flipping halfway.
Serve: Enjoy hot with your favorite dip or soup!

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