Oct 3, 2011
Golden on the outside and tender on the inside, this twist on traditional French fries will have everyone in your family asking for more.
To cut down on the preparation time, use store-bought polenta for these irresistible fries.
3 cups of water
1 tsp. salt
1 1/2 cup polenta flour or finely ground cornmeal
2 tbsp. butter
3/4 cup grated Parmesan cheese
Olive oil or vegetable oil, for shallow frying
Spicy Mayo Dip
½ cup mayonnaise
1 tsp. cayenne pepper, or to taste
2 tsp. smoked paprika, hot or sweet
1 tbsp. chopped fresh chives
Salt and freshly ground pepper, to taste
Lightly grease a loaf pan. Set aside.
Bring the water and salt to a boil. While whisking, add the polenta flour a little at a time. (Whisking will help eliminate lumps). Reduce heat to medium low and cook polenta, stirring constantly until thickened and will mound on a spoon, about 20 to 25 minutes. Stir in the butter and Parmesan cheese.
Pour the polenta in prepared loaf bread pan. Let cool until set.
Remove the polenta from the loaf pan. Cut polenta into French fry sticks, about 4-inches x ¼-inch. Makes about 40 polenta fries.
In a large non-stick skillet, add enough olive oil to come up 1-inch of the sides of the pan. Heat oil over medium heat. To check if oil is hot enough, add one polenta fry, if steady small bubbles surround the fry, the oil is hot enough. Fry polenta fries in batches, being careful not to over crowd the pan. Cook until light golden brown, about 4 to 5 minutes. Drain on paper towel to remove excess oil. Serve hot with Spicy Mayo Dip.
Spicy Mayo Dip
In a small bowl, combine mayonnaise, cayenne, smoked paprika and chives. Season the dip with salt and pepper.
Yield: 4 servings.