Cheesy Polenta Fries

• 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

1. Grease a 11 x 7 inch nonstick baking pan.
2. 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.
3. Refrigerate for 2 hours or until firm.
4. Preheat the oven to 425u0b0F. 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.
5. Bake, turning strips once, for 30 mins or until golden and crisp. Serve warm.

chicken bouillon cubes, butter, instant polenta, frozen peas, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/21116 (may not work)