Polenta fries

Ingredients for 4 servings:

• 240 g polenta semolina
• 800 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• 2 tbsp parsley, chopped
• 1 garlic clove(s)
• Nutmeg, freshly grated
• chili
• some olive oil for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes

Bring the vegetable stock to a boil with olive oil, finely chopped garlic, nutmeg, and smoked paprika. Reduce heat to low and stir in the polenta, a spoonful at a time. Season with salt, pepper, and chili. Remove from the heat and stir in the finely chopped parsley. Spread the polenta mixture on a baking sheet to a thickness of about 3 cm and let it cool in the refrigerator for about 3 hours. Preheat the oven to 190°C (top/bottom heat). Cut the polenta mixture into fries. Then place them on a baking sheet lined with baking paper and brush with a little olive oil. Place the fries in the preheated oven for about 30 minutes. Turn halfway through the baking time.