Low FODMAP Golden Polenta Fries with Sage & Thyme

Steps

1. 1Grate the cheese.
2. 2Place the water in a medium-sized saucepan and bring to a boil. Turn the heat down to low and whisk in the polenta. Continue to stir until it is soft and thick (about 2-3 minutes). Remove from the heat and stir through the cheese, oregano, sage, thyme, garlic infused oil and season with a few grinds of salt and pepper. Cover the saucepan and allow the polenta to sit for 5 minutes.
3. 3Line a 18cm (7 inch) square baking tin with baking/parchment paper.
4. 4Transfer the polenta to the lined baking tin and spread in an even layer. Then place in the fridge to set for 1 hour or in the freezer for 20 minutes.
5. 5Once the polenta has set, preheat the oven to 200ºC (390ºF) fan bake function. Line a roasting tray with baking/parchment paper. Cut the polenta into 1cm (0.3 inch) thick fries. Transfer the fries into the roasting tray and brush each side with olive oil (alternatively drizzle the oil on the paper and gently roll the fries through it). Spread the fries in an even layer.
6. 6Place in the oven and bake for 15 minutes, then gently flip and bake for another 15 to 20 minutes until the fries are crispy and the edges lightly golden.
7. 7As the fries finish cooking, make the garlic butter. In a small mug, melt the butter/dairy free spread, then mix in the garlic infused oil. Place the cooked fries in a bowl and toss through the garlic butter. Then sprinkle with fresh oregano and season with sea salt. Enjoy the low FODMAP golden polenta fries immediately with your favourite dips.