- -150g polenta
- -275 ml milk
- -275 ml vegetable stock
- -1 garlic clove
- -2-3 tbsp fresh herbs (finely chopped) e.g. parsely, thyme and rosemary
- -Salt and pepper
- -Samouraï Sauce
![Polenta Fries](https://i0.wp.com/moutarderie.lu/wp-content/uploads/2022/04/Polenta-fries-serving.png?fit=1080%2C1080&ssl=1)
- 1On low heat, bring the milk and vegetable stock to a boil. Stir in the polenta and let simmer for 3 more minutes.
- 2Finely chop the garlic clove and fresh herbs, and add to the polenta. Season to perfection with salt and pepper.
- 3Put baking paper in a medium rectangular baking form, and spread out evenly with a spatula. Put in the freezer for 1-2 hours (or in the fridge).
- 4Preheat the oven to 220 C.
- 5Flip the baking form onto a cutting board and cut the polenta into sticks. Place the sticks on a baking tray and make sure that they do not touch each other.
- 6Bake for 30-35 minutes, and flip them half way through.
- 7Dip into some Samouraï sauce and enjoy.