Polenta Fries with Blue Cheese Dip |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 15 |
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These fries are a great alternative to traditional ones made with potatoes. They bake up crispy and golden in the oven, too.Rebekah Beyer, Sabetha, Kansas Ingredients:
7 cups 2% milk |
2 cups water |
2 tablespoons butter |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2-1/4 cups yellow cornmeal |
1 cup (4 ounces) shredded smoked gouda cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
1 cup mayonnaise |
1/2 cup crumbled blue cheese |
2 ounces cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
1 cup canola oil |
Directions:
1. In a Dutch oven, bring the milk, water, butter, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
2. Stir in the Gouda cheese, basil and thyme. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Refrigerate for 1 hour.
3. Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and cream cheese; chill until serving.
4. Cut polenta into 3-1/4-in. x 1/2-in. strips. Place flour in a shallow bowl. Dip polenta in flour; shake off excess.
5. In a large skillet, cook polenta in oil in batches for 3-4 minutes on each side or until golden brown. Serve with dip. Yield: 15 servings (1-3/4 cups dip).
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