I LOVE FOOD & I LOVE COOKING. I get it from my mama, and my mama's mama! I also have the nerve to be a very picky eater. There are so many things I don't eat and not because of any allergies (ie. bananas, uncooked tomatoes & okra!). At the same time I'm finding as I get older, I am also becoming a little less picky, possibly even more mature!? Who would have "thunk' it! Things that over the years I wouldn't touch with a 10 foot pole, have become a regular part of my diet. Well, I say all of that to say, Doneka & I will be posting some of our fav recipes, simple cooking advice, meal ideas, favorite things to eat at our favorite NY spots, secret family recipes, etc... Pretty much anything food-related that tickles our fancy!
Herb Polenta FriesMakes about 6-8 servings.
2 cups coarse ground yellow corn meal (polenta corn grits)
8 cups water
1 tsp. chopped thyme
1 tbsp. chopped parsley
3/4 cup grated parmesan cheese
1/4 cup ricotta (optional)
2 tbsp. unsalted butter
1 tsp. salt
- Cover a baking sheet in parchment paper. Spray or brush with a little olive oil.
- Bring water and salt to a boil in a large saucepan. Add polenta slowly to water while whisking (or stirring) until there are no lumps.
- Reduce heat to low and add the thyme, parsley, butter, 3/4 cup of parmesan cheese (and ricotta). Stir until combined evenly throughout, and simmer about 15 minutes or until the polenta thickens. Stir occasionally.
- Pour the polenta on to the parchment paper lined baking sheet. Spread it out evenly and allow to cool to room temperature or chill in the fridge for 30 minutes.
- Once the polenta is cooled, cut into sticks. The size of the sticks is a matter of preference. I like mine kind of thick 3/4''x3".
- FOR BAKING: Preheat oven to 425 degrees. Place sticks on a baking sheet and brush with a little olive oil . Bake for about 20 minutes, or until golden brown and crispy.
- FOR PAN FRYING: Pan fry sticks on all sides with a little safflower or olive oil in a non-stick pan until golden brown & crispy on the edges.
- In a bowl mix together all the topping ingredients. Toss the crispy polenta sticks in the mixture or spoon it on top.
***If you don't have time, or patience, you can always skip the whole 'making polenta from scratch' part by buying pre-cooked polenta from the grocery store. They come in great flavors like quinoa, basil/garlic, & sun-dried tomato/garlic.