Polenta Fries

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Tried to make these tonight and they were just soupy and made a big paste when trying to bake them. I made it up the night before and let it sit in the fridge. The instructions should say "do not use instand polenta" as I think that is what did this in. I am going to try it again and will re-review at that time as I have great hopes that these will be like the fries at our favorite restaurant. We are now going out to eat as dinner was ruined!

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I made these with the braised short ribs with mushroom recipie. My husband really wanted mashed potatos and I wanted to try these. So....I MADE BOTH!!! First of all EVERYONE love the polenta fries! Here is what I found, the polenta needed to cook almost twice as long - or maybe it would have not if the water was hotter underneath? I also used parmasean instead of gryere chesse because I was worried it would be too strong for the hubby and kids - could not taste the cheese so I need to find something inbetween. They browned up nicely and presentation was great - will make again especially for company - easy and looks great.

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We were pleasantly surprised by how good these were...addicting. They would also be great as an appetizer for a crowd. I used skim milk not whole. will make again and again!