Basil Polenta Fries

Methods

1. In a saucepan, bring the vegetable broth to a gentle boil.
2. Gradually whisk in the polenta, stirring constantly to prevent lumps.
3. Reduce the heat to low and cook for 5–7 minutes, stirring frequently, until thick and creamy.
4. Stir in the butter, Parmesan cheese, The Holly Tree Organic Basil Leaves, The Holly Tree Organic Black Pepper Powder, and Salt.
5. Spread the cooked polenta into a parchment-lined square baking dish, about ¾ inch thick. Refrigerate for 1 hour, or until firm.
6. Preheat the oven to 425°F (220°C).
7. Turn the chilled polenta onto a cutting board and slice into fry-shaped strips.
8. Arrange the fries on a parchment-lined baking tray, brush with olive oil, and bake for 30–35 minutes, turning halfway through, until golden brown and crisp.
9. Meanwhile, whisk together the Greek yogurt, olive oil, The Holly Tree Organic Basil Leaves, lemon juice, and a pinch of black pepper.
10. Serve the crispy polenta fries hot with the basil herb yogurt dip.