Let’s start with ‘hey’. Been about a month and a half since I’ve posted due to being in Asia, consequently I have zillions of lovely asian inspired recipes to follow on. However, for now I’ll post some of the recipes I’d planned to post while I was away, but due to lack of computer access, I didn’t.
We’ll start with the fact that polenta is not an asian ingredient! African if anything, I’m not 100% sure of that but they seem to like cornmeal over there, and it’s pretty similar.
Normal fries are actually vegan, so this is just a different option, offering different nutritional value and taste. Homemade fries can be healthy if baked, so it’s not necessarily a healthier option.
I hope to gradually start posting more things, but my travels aren’t over, as I move to Sweden this week, so things may still be a little slow. Feel free to check out my instagram; username @xx_lozzy_xx91. I tend to post pictures of travel and food (some of the upcoming recipes are on here already).
250ml vegetable stock
2 tsp mixed dried herbs (i used basil and thyme)
1. Heat the stock in a pan. When simmering, slowly pour in the polenta, and continue to stir so it doesn’t go lumpy.
2.Spread out on a tray to dry out overnight.
3. Cut into fries, and put in the oven for 20 minutes at 180 degrees.
Chow chow for now 🙂 xx