Ingredients: (4 servings)

  • 150g polenta
  • 600ml water 
  • 1 vegetable stock cube
  • 2 tsp dried Italian herbs
  • 2 tsp dried rosemary
  • 2 tsp dried organo 
  • 1/2 tsp salt to taste
  • Pinch of pepper
  • 1 tbsp rapeseed oil



  1. Add the vegetable stock cube and water to a medium sized pot and bring to a boil.
  1. Once boiling turn the heat right down to a simmer, then very slowly add the polenta - stirring constantly.
  1. Add in the dried herbs and salt and pepper.
  1. When the polenta is a thick consistency take off the heat.
  1. Add the mixture to a square bottom tin, spread out evenly and let cool. Once cool place the mix in the fridge for an hour firm up.
  1. Once the polenta is firm and completely set, take out of the fridge. Remove from the tin and cut them in to thin fries.
  1. Pre-heat the oven to 180°C / gas mark 4.
  1. Place the fries on a baking tray and brush with oil.
  1. Bake in the oven for 30 minutes until golden brown and crispy.

Serve with a sprinkling of rock salt, and a spicy tomato sauce dip.