Wednesday, June 18, 2014

Baked Polenta and Zucchini Fries

It has been almost exactly TWO years since the last time I posted anything on this blog.  Life with two kids (and a husband and a dog) is nothing short of crazy and something had to give.  Not just blogging, but for the first year of my daughters life, cooking too.  Yes... for at least the past year I have fallen into the exhausted Mom trap of prepacked, more-than-semi-homemade, from the freezer foods and carry out dining. 

Now that my son is approaching 4 and my daughter is 15 months, life is slowly heading back to cruise control and my motivation for creating, experimenting, cooking and blogging is finally returning.

If you just found me, welcome and thank you for being here.  I hope to inspire you to try new things and offer fresh, fun and healthy food to your family they will actually eat!  I also hope to be inspired by you.  So please leave comments, share you thoughts and ask for recipes you'd like to see. 

Since I'm just getting the hang of this again, I don't have many step by step photos today.  But I do have a recipe!  And here it is...

Baked Polenta and Zucchini Fries

Ingredients for Polenta Fries
1 tube of store bought polenta (Plain or Basil & Garlic), halved and cut into 1-inch fries
olive oil cooking spray
salt & pepper

Instructions
Preheat oven to 450
Spray baking sheet with cooking spray and place polenta sticks.  Lightly spray over the top.  Bake for 30 minutes or until crispy to the touch and golden brown.  


Ingredients for Zucchini Fries
2 medium sized zucchinis, cut into thin fries
1/4 cup flour (I used whole wheat pastry flour)
1/4 tsp salt
1/4 tsp garlic powder
1 cup italian breadcrumbs
1/2 cup non dairy milk (almond, soy, rice, hemp)

Instructions
Preheat oven to 425
Line the baking sheets with cooling racks 
Set an assembly line of 3 bowls.  One for flour, salt and garlic powder, one for breadcrumbs and one for milk. Take each zucchini fry, dredge in flour (shake off any excess), dip in milk and cover with breadcrumbs and set on cooling rack.  See picture.  Bake 18-20 minutes or until golden brown.



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