Cheesy Polenta Fries - cooking recipe

Ingredients

2 None chicken bouillon cubes, crumbled
3 tbsp butter
1 cup instant polenta, plus additional for dusting pan
1 1/4 cups frozen peas, corn and pepper mix
3/4 cup shredded Cheddar cheese

Preparation

Grease a 11 x 7 inch nonstick baking pan.
Place crumbled bouillon cubes, butter and 3 cups water in a medium saucepan on medium heat. Bring to a simmer. Slowly whisk in polenta in a thin steady stream until well blended. Cook, whisking, for 5 mins or until polenta is thick and comes away from side of pan. Remove pan from heat. Add vegetables and cheese; stir until cheese melts. Season. Pour into prepared pan; smooth surface with a spatula.
Refrigerate for 2 hours or until firm.
Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper. Dust a cutting board with additional polenta. Unmold cheesy polenta onto board. Cut in half lengthwise, then cut crosswise into 1/2-inch wide strips. Transfer to prepared pan. Spray lightly with no stick cooking spray.
Bake, turning strips once, for 30 mins or until golden and crisp. Serve warm.