Crispy Lemon Pepper Polenta Fries with Herbed Yogurt Dip

Ingredients

• •1 cup instant polenta
• •3 cups water
• •1 teaspoon salt
• •1 teaspoon black pepper
• •1 tablespoon olive oil
• •1 teaspoon lemon zest
• •1/2 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1 teaspoon dried oregano
• •2 tablespoons grated Parmesan cheese
• •2 tablespoons cornstarch
• •1 cup plain Greek yogurt
• •1 tablespoon fresh dill, finely chopped
• •1 tablespoon fresh parsley, finely chopped
• •1 tablespoon lemon juice
• •1 small garlic clove, minced
• •1/4 teaspoon smoked paprika (optional)
• •Salt and black pepper to taste

Instructions

1. 1

   Bring 3 cups of water to a boil in a medium saucepan and add 1 teaspoon salt.

2. 2

   Gradually whisk in the polenta, stirring continuously to prevent lumps.

3. 3

   Reduce the heat to low and cook for 5 minutes, stirring frequently until the polenta thickens.

4. 4

   Stir in olive oil, lemon zest, black pepper, garlic powder, onion powder, dried oregano, and Parmesan cheese.

5. 5

   Pour the polenta onto a greased baking tray or parchment-lined tray and spread it evenly to about 1/2-inch thickness.

6. 6

   Allow the polenta to cool completely and firm up, about 20 minutes.

7. 7

   Preheat the oven to 425°F (220°C).

8. 8

   Cut the cooled polenta into fry shapes or wedges.

9. 9

   Dust the polenta pieces lightly with cornstarch for extra crispiness.

10. 10

    Arrange the polenta fries on a parchment-lined baking sheet, ensuring they're not touching.

11. 11

    Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

12. 12

    Meanwhile, in a small bowl, whisk together Greek yogurt, fresh dill, parsley, lemon juice, minced garlic, smoked paprika, salt, and black pepper to make the herbed yogurt dip.

13. 13

    Serve the crispy polenta fries with the herbed yogurt dip on the side for dipping.