When life gives you lemons, you make lemonade, right?
But what about when your garden gives you rosemary?
As in lots, and lots, and lots of rosemary?
As in a heaping batch of deliciously crispy quinoa studded polenta fries flecked with savory parmesan cheese and fresh rosemary.
I first made my own version of these rosemary parmesan polenta fries a few weeks ago, after inspiration from this recipe at Kitchen Vignettes.
Since I didn’t have any uncooked polenta on hand, I decided to use my Ancient Harvest Quinoa Polenta
log chub instead, and use up some of that rosemary from my garden, plus I added a generous sprinkling of parmesan cheese.
And, dare I say it, a little bit healthy too.
Here’s the recipe…
Rosemary Parmesan Quinoa Polenta Fries
- 1 18 ounce tube Organic Ancient Harvest Quinoa Polenta
- 2 tablespoons extra virgin olive oil
- ½ cup grated parmesan cheese
- ⅛ to ¼ cup chopped fresh rosemary
- Preheat oven to 425 degrees.
- Cut polenta tube in half, then cut each half in to 16 "fries". You should have 32 fries altogether.
- Place polenta fries on a baking sheet lined with parchment paper, and brush olive oil on fries. Place in oven and bake for 45 minutes, or until light brown and crispy. You may wish to turn the fries every 15 minutes to get them extra crispy.
- While the fries are baking, combine the rosemary and parmesan cheese and set aside in a small bowl.
- Remove fries from oven when done. Place them on a serving dish and sprinkle the parmesan cheese/rosemary mixture on top. Serve while nice and hot.
Nutrition and Ingredient FYI…
- Naturally gluten-free and vegetarian.
- Rosemary, like many herbs, provides health benefits, including possible protection against cancer due to the antioxidant carnosol. It also has been shown to improve blood flow to the head and brain, improving concentration, and acts as an anti-inflammatory within the body.
- One serving of these fries provides 14 percent of your daily calcium needs.
- Each serving of fries provides 11 grams of fat, some of which comes from the parmesan cheese, but mostly from the olive oil which is monounsaturated fat, and also acts like an anti-inflammatory within the body similar to the rosemary.
- If you are avoiding GMO’s make sure you use organic polenta, as the majority of non-organic corn comes from GMO crops.
- You can purchase Ancient Harvest Polenta on-line, or in the San Diego area I have found it at Jimbos, Whole Foods, and Cost Plus World Market.
We enjoyed these for Meatless Monday, served with a tomato and fresh mozzarella salad, some leftover quinoa salad, and fresh cherries for dessert. For more healthy dinner inspiration, check out my latest weekly dinner menu plans posted here on Pinterest.
Have you ever tried polenta fries? Do you like rosemary? If so, what are your favorite ways to cook with it? Do you grow any herbs at home???
Does your diet need a re-boot? Click here to learn more about all the delicious ways we can work together!