So yeah.

I had planned to have the tester site up by late March.

It’s now bordering on late April. And I’m currently 3 lattes deep at a favorite local cafe while frantically typing, photo editing and distracting myself with Facebook and videos of big cats doing really cute shiz.

I’m clearly the most organized person you know. This technologically-steeped girl is all about pen and paper in the kitchen… And while I’d like to blame my sloth-like data entry tendencies on being busy, in reality it comes down to questionable time management. Like when I’m watching reruns of The IT Crowd while eating tortilla chips. Or re-reading Harry Potter for the eleventy billionth time when I should be doing yoga teacher training homework (and then doing yoga teacher training homework when I should be typing up recipes).

I’m a rockstar, what can I say? 😉

*(Total aside, but I’ve been working on and writing for this super awesome public radio show you should know about- The Dinner Party. Check it out! And you’re welcome!)*

In exchange for your love and patience, here is a fast, tasty (and gluten-free!) recipe from my upcoming Trader Joe’s book.

So, if you applied to test, please have patience with me. And in the meantime, enjoy these tasty little morsels.

The TJ’s Organic Polenta is gluten-free and the Reduced Fat Mayonnaise is (bizarrely) vegan, so this appetizer is a win for any and everyone.

Garlic Herbed Polenta Fries with Lemon Aioli

For the polenta fries:
1 log of Organic Polenta, cut into 1/2 inch discs, then strips
2 tbsp. olive oil
2 teas. Trader Joe’s Garlic Powder
1 tbsp. Trader Joe’s Organic Dried Oregano
1/2 teas. sea salt

For the aioli:
1 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. lemon juice
1/2 teas. lemon zest
1/3 cup Trader Joe’s Reduced Fat Mayonnaise
salt and pepper, to taste

Preheat oven to 400. Line a baking sheet with parchment paper.

Prepare polenta slices. In a small bowl, combine the olive oil, garlic powder and oregano. Whisk to combine. Gently toss the polenta with the olive oil mixture and spread in an even layer on the prepared baking sheet. Sprinkle with sea salt. Bake for 35-40 minutes, flipping fries halfway through, until slightly browned and crispy on the edges.

While the fries are baking, prepare the aioli. In a small pan, heat the olive oil. Sautee the garlic for 2 minutes, to remove bitterness. Remove from heat to cool. In a small bowl, whisk together the garlic, lemon juice and zest. Add the mayo and mix until incorporated. Add the salt and pepper to taste. Keep refrigerated until use.

Serve the fries warm with the aioli.

Makes: 4 servings

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8 Responses to from under my rock…

  1. Ben says:

    Take your time! I’m sure it will be delicious either way!

  2. Josiane says:

    Yay you for working on and writing for a super awesome public radio show! That’s very cool.

    Those polenta fries look awesome! I don’t have access to TJ’s stuff, but I’m totally going to use the idea as inspiration to make my own. Yum!

    • Kris says:

      The great thing about most of the recipes I’m working on- not too many of them rely on things you can ONLY get at TJ’s, so anyone can benefit from most recipes. :)

  3. Ana says:

    Love the Trader Joe’s reduced fat mayo! I’ve been buying it off and on for years. Everyone in the house eats it and I get to keep one more vegan food item around. These polenta fries look amazing. Looks like it’s time to make another trip to TJ’s!

  4. Thank you! I have been craving fries for ever! This looks look at good, healthier alternative!
    Nicole <3

  5. Cat says:

    Those fries look fantastic! Where would we be without TJ’s? Have you tried their frozen whole persimmons? Do you have any recipes for baking or cooking with them? I am a newcomer to the world of persimmons (and when I say “newcomer” I mean this was the first time I had eaten them.) Thx. :-)

    • Kris says:

      What?! I have not seen such things, but I will have to explore. I’ve had 1 persimmon, fresh, once, and wasn’t impressed. But it was my first time…

  6. Oh my I absolutely love, love, love, polenta!!! My husband and son don’t which is just too bad because they don’t know what they are missing out on.