There are so many different ways that you can make and eat polenta. After you master the basic premise of this porridge, which at its simplest is water and cornmeal heated and stirred together, you can take it wherever you want. Eat it as is for an easy side dish, top with stew or bolognese for a comforting winter meal, fry patties to serve with breakfast, or bake it up however you like.
In this case, I baked it up into fries. I'll make anything into fries if I can. I remember way back in the days of high school, if a girl was buying her lunch in the cafeteria that day, there was a darn good chance she was going to come out with a large serving of fries on her tray and not much else. The boys on the other hand would get a burger with fries, or chicken fingers with fries, or a sandwich with fries. But girls, we just wanted our fries. As I'm writing this, I'm hoping in the back of my mind that the high school had revamped the menu a little bit to include a few more greens!
As we grew up and our tastes matured a little bit we have for the most part become at home with ordering real, healthy meals that include protein and vegetables. But I'm sure that fries still hold a special place in the heart of many ladies out there. Come on, what girl hasn't encouraged her partner to order fries with their meal so that they can sneak a few crispy bites from their plate once it's arrived?
Not to mention the fact that fries have really classed up their act in the past few years. It started with sweet potato fries, which quickly became a staple at any restaurant that serves potato fries. Then the seasonings and the dipping sauces started becoming a little more adventurous too. If you read my last post, I mentioned that Jamie Kennedy had a whole stall at the Toronto Underground Market just dedicated to his herbed frites with sauce.
So this is my home version of fries, for all those ladies out there (boys welcome too!). It's a bit of a different experience from the traditional potato, but with a few added goodies thrown in and some fun, healthy dips too.
Rosemary Parmesan Polenta Fries
2 cups water
2 cups milk (I used skim)
1 1/2 cups cornmeal. Some prefer fine and some prefer coarse. I usually use fine, but I only had enough coarse ground in my cupboard so I used that. Either one will work fine.
1 teaspoon sea salt
1/2 cup grated Parmesan cheese (I grated a little extra to top with before serving)
2 tablespoons finely chopped rosemary
Spray oil
Heat the water and milk in a large saucepan until almost boiling. Then very slowly add in the cornmeal and salt with one hand, while stirring continuously with the other hand. You don't want to stop stirring! Otherwise you'll end up with lot's of lumps which is fine, but kind of annoying. Cook the polenta until it's very thick. This may take only five minutes, or it may take 15 minutes. Just keep going until the polenta is thick enough to hold its shape. You may need to reduce the level of heat while it's cooking so the bottom doesn't burn.
When it has thickened, remove the polenta from the heat and stir in the cheese and rosemary. Line a baking sheet or pan with parchment paper, and spoon the polenta into the pan. Using a spatula (or clean fingers) spread and shape the polenta over the pan into a flat square or rectangle, about 1/4 inch - 1/2 inch thick. I found it was easier to spread after I had let it sitting for a few minutes to cool.
Let this sit in the refrigerator for at least an hour. If you want to make it ahead you can leave it in there overnight. Then slice into fries, or whatever shape your little heart desires and place on a clean paper lined baking sheet that has been sprayed with a little oil. Do a quick spray over the tops of the fries as well. Sprinkle with a little sea salt if desired. Bake at 450 degrees for 20-30 minutes, flipping once halfway through. Make sure you serve these babies hot!
Creamy Avocado Mint Dip
1/2 cup 0% greek yogurt (regular yogurt would work too)
Juice from one lime
Handful of mint leaves
Salt and pepper to taste
Creamy Sriracha DIp
1/2 cup 0% greek yogurt
Juice from half a lemon
2 teaspoons sriracha sauce
Salt and pepper to taste
Using a hand blender (or whatever type of blender you have on hand) mix together the ingredients of each dip, respectively, until thoroughly combined and smooth. Serve alongside your fabulous fries!
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