Ingredients (2 to 3 servings)

• 1 18-ounce sleeve of original/plain gluten-free polenta
• 1-1/2 Tablespoons olive oil
• 1-1/2 teaspoons chili powder
• salt and pepper, to taste
• NOTES: I used Food Merchants Traditional Polenta. I also doubled this recipe because I was cooking for more people than the usual two of us.

Instructions

• Preheat oven to 450 degrees.
• Slice polenta into strips (about 1/2-inch wide and thick) and place on a rimmed baking sheet. Toss strips in olive oil, and sprinkle with chili powder, salt and pepper. Toss again to evenly distribute.
• Bake for 38 to 40 minutes, until polenta is golden and begins to crisp. If done, fries should easily lift from baking sheet by using a spatula. (NOTE: If they don’t budge easily, wait a bit before trying again. This helps to avoid broken fries!)