MoFo Day 23 Is My Visitor Fried or Baked?

The last time I made a polenta dish Martha S. that's right "S"as in Stewart came over to "help". I thought about giving her another chance tonight, yeah for like 2 seconds I thought about it. Do you remember how Martha left me to do all the heavy prep work while she disappeared into my bathroom? I can always tell when a guest has been snooping in my medicine cabinet, (ahem ahem), Martha.
Without further ado. Tonight's recipe..
Ding dong
Excuse me, reader. I'll bring you this kick ass recipe in a minute.

GiGi: Who is it?
Voice: Trick or Treat.
GiGi: You're early. I'm not opening the door.
Voice. Trick or Treat. Smell my sheet. It's been air dried in lavender.
GiGi: Oh no is that you Martha? What did you come dressed as... dental floss? (see earlier post where Martha suggests cutting polenta with dental floss)

(GiGi looks through peep hole)

Martha: Very funny,GiGi. I brought you something.

GiGi: Martha you know I don't drink. Oh. Just hand it under the door.

Martha: That's not very hospitable. What are you making?

GiGi: Um. Vegan Parmesan Polenta Fries with dipping sauce. Colorful Salad. And..

Martha: Polenta Fries?

GiGi: Yes. Now go away.

Martha: That's my recipe.

GiGi: No it's not.

Martha: Yes it is.

GiGI: Is not.

Martha: Is too.

GiGi: Is not.

Martha: Too.

GiGi: Not.

Martha: What? No dessert.
GiGi: There is dessert. But I'm going to post that tomorrow. You took up too much time.

Martha: Did not.

GiGi: Did too.

Martha: Not .

GiGi: I can't stand at this peep hole any longer.
Martha: Well. If you feel that way, GiGi.
GiGi: I do.
Martha: Oh.
GiGi: Bye.
Martha: Bye.

Sorry everybody.

Baked Polenta Fries My Way

1 tube (18 ounces) plain prepared polenta

canola oil spray
2-3 T nooch
2 tsp dried oregano
sea salt to tasteDirections

1. Preheat oven to 450 degrees. Line a baking pan with parchment paper and spray with canola oil. Unwrap and cut tube of polenta in half crosswise, (no need to use dental floss). Then cut each half lengthwise into 8 wedges.


2. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently and spray again to coat with oil. Arrange wedges in a single layer. Sprinkle with nooch, sea salt and oregano.


3.Bake, turning once with a thin metal spatula, until golden and crisp, about 55 minutes. Serve with marinara or dressing or dipping sauce and salad.

Salad with fresh beets from my friend Mo's sis' garden

Hey Remember those Mozz Stix from Days of Yore... These taste surprisingly similar, but with no fat, no fried and cruelty free. I'll be back tomorrow with some dessert. Martha will be happy. Thanx for stopping by.