Who doesn't love french fries? Even if you avoid them, I am sure you still love them and secretly dream about having those on the side of your gluten free lunch rather than a sad little iceberg salad. What if I told you a french fry exists that is healthy, gluten free, low sodium and baked, not fried? That's what I thought :)
This recipe is so easy to make and is the perfect appetizer or side dish for the Superbowl, Sunday Funday and even kid's parties! Swap these gluten free french fries out as a side to your turkey burger or even enjoy as a single mini meal, accompanied by the fabulous goat cheese tomato dipping sauce. When I first cut gluten out of my life, polenta saved me. I was still able to enjoy a gluten free grain that I knew and loved. The goat cheese adds a light touch of cream to the tomato sauce, which complements the taste of basil. Try swapping fries out for this recipe without telling anyone and see what happens. Dave loved these and felt they tasted, and I quote, "like a mozzarella stick, without the mozzarella." To add to my first question, who doesn't love mozzarella sticks and french fries? #bakednotfried
Prep Time: 5 minutes
Cook Time: 30 to 40 minutes
Fresh From the Market:
- 1 oz. Goat Cheese
- 3 leaves Basil
From the Pantry or Fridge:
- 1 tube Precooked Polenta
- 1 tbsp. Coconut Oil (melted)
- 2 tbsp. Arrowroot Starch
- 1 c. Tomato Sauce (chunky or crushed)
- 1 tbsp. Tomato Paste
From the Spice Rack:
- 1 tbsp. NatVia Natural Sweetener
- 1 tbsp. Parsley
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- Large Baking Sheet
- Large Ziplock bag (weird, I know!)
- 3 qt. Saucepan
- Let's get this french fry party started! The first step is quick and easy. Preheat the oven to 400 F degrees.
- Take the tube of polenta and slice about 100 matchstick pieces. Cut the tube into 4 thick slices, slice those into 4 to 5 thin slices and then cut those lengthwise into 4 to 5 matchstick pieces.
- Heat the coconut oil so it melts. You can throw it in the microwave for 90 seconds (without the lid) or put the jar in a hot pot of water (lid on tight) for a few minutes.
- Put the polenta sticks in the ziplock bag, add the coconut oil and shake the bag. Next, add the 2 tbsp. of arrowroot and shake, shake, shake. I enjoyed this part. Maybe it's because I never experienced Shake and Bake as a kid.
- Spread the coated polenta out on the baking sheet and pop in the oven for 30 to 40 minutes.
- While the polenta cooks, make your basil goat cheese tomato dipping sauce. Place the saucepan over a low flame and add the tomato sauce, tomato paste, spices and basil. Stir occasionally so it doesn't burn.
- When the polenta is done, you can either take the pan out of the oven or put it under the broiler for 5 minutes to make them extra crispy. The arrowroot helps add texture so these polenta fries remind me of the Burger King french fries - crispy and delicious but baked, not fried!
- Then, follow the steps below to add the goat cheese to the sauce, stir and enjoy!
If you liked this recipe or have leftover ingredients, check out these other simple recipes!
Gluten Free Polenta, Gluten Free Linguine with Bolognese Sauce, Gluten Free Zucchini Lasagna all make delicious gran and tomato sauce dishes. If you are looking something on the sweet and tangy side, check out these goat cheese recipes, too! Kale, Quinoa, Beet and Goat Cheese Salad, GF Toast and Cheese, Healthy Mac & Cheese, Warm Strawberry & Goat Cheese Salad