2 cups low-fat milk
2 cups water
1Â½ cups polenta
1 teaspoon salt, plus more to taste
Â½ cup Parmesan cheese, grated
3 tablespoons olive oil
Add milk and water to a saucepan and bring to a boil. While stirring, add polenta to the pan. Turn the heat down to medium. Add 1 teaspoon salt and Parmesan. Cook and stir until polenta thickens.Â Remove the pan from the heat. Spread the polenta out onto a baking sheet, about Â½â€³ thick. Place baking sheet in the refrigerator for 1 hour.Â Remove polenta from the refrigerator and cut into large fry-shaped pieces. Rub them with olive oil and sprinkle with salt, as desired.
Bake at 450ÂºF for 10 minutes on each side. Fries should be golden brown and crispy.
from The Everything Glycemic Index Cookbook
Yield: 6 servings