Polenta Fries with Garlic Mayo dip & Tomato Sauce

When we went to Pizza Express recently I tasted this yummy starter. These fries I ordered were so crispy on outside and perfectly gooey, cheesy on the inside. They are lot more flavorful than the usual Potato,sweet potato fries. A bit time consuming process but its all worth it. These fries can be deep fried in oil or can be baked until they are golden brown. Since I made it for the first time I deep fried in oil.

My recipe has very few changes compared to the traditional one. This version has less cheese and I cooked cornmeal in Vegetable stock. In case if you have don’t have vegetable stock cook them in plain water with a pinch of salt.

THIS RECIPE IS AN ENTRY TO _ “THE MONSOON SNACK RECIPE CHALLENGE” **AT THE HUB @ Archana’s Kitchen

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Polenta Fries with Garlic Mayo dip & Tomato Sauce

When we went to Pizza Express recently I tasted this yummy starter. These fries I ordered were so crispy on outside and perfectly gooey, cheesy on the inside. They are lot more flavorful than the usual Potato,sweet potato fries. A bit time consuming process but its all worth it. These fries can be d

Course

appetizer

Cuisine

Italian

Prep Time

120 minutes

Cook Time

20 minutes

Servings

Ingredients

For Fries :

• 1 cup Cornmeal Maize Flour Fine Yellow / (I used TRS Brand)
• 1/4 cup Cheddar Cheese
• 1 tbsp Butter
• 1/4 cup Milk
• 1/4 tsp Salt
• 1 Vegetable Stock (I used 'Knor' readymade stock cubes) Cubes
• 1/2 tsp Chilli Flakes spicing up the fries
• 1/2 tsp Pepper Powder
• Oregano Leaves for garnishing
• oil for deep frying the fries

For Mayo Dip :

• 1/2 tbsp garlic Grated - .
• 2 tbsps Mayonnaise - .
• 1 tbsp Vinegar - .
• 1 tbsp Yogurt - .
• pinch Salt . - a
• 1/2 tsp Chili Flakes - .

Course appetizer Cuisine Italian Prep Time 120 minutes Cook Time 20 minutes Servings Ingredients For Fries : 1 cup Cornmeal Maize Flour Fine Yellow / (I used TRS Brand) 1/4 cup Cheddar Cheese 1 tbsp Butter 1/4 cup Milk 1/4 tsp Salt 1 Vegetable Stock (I used 'Knor' readymade stock cubes) Cubes 1/2 tsp Chilli Flakes spicing up the fries 1/2 tsp Pepper Powder Oregano Leaves for garnishing oil for deep frying the fries For Mayo Dip : 1/2 tbsp garlic Grated - . 2 tbsps Mayonnaise - . 1 tbsp Vinegar - . 1 tbsp Yogurt - . pinch Salt . - a 1/2 tsp Chili Flakes - .

Instructions

1. Boil water in a thick bottomed vesselI used my pressure cooker. You use any other sauce pan too 1 and half cups of .can
2. Add the stock cube in water and let it get dissolved completely
3. Now add cornmeal to the boiling stock and simmer the flame 1 cup
4. Using a wire whisk keep mixing the cornmeal
5. Make sure lumps are formed. At this stage add milk little by little no
6. Milk helps to keep the polenta smooth and doesn'make it dried out t
7. If you couldn'whisk continuously just give it a minute or break and then start whisking t two
8. Turn off the stove after minutes. At all times the flame should be very low. Or else the polenta will stick to the bottom of the pan 15
9. Once it is hot add in butter,cheese,pepper powder and chilli flakes. Mix them thoroughly
10. Now grease a square tray or baking with little oil and place a baking sheet on top
11. Transfer this polenta on to a square tray
12. I didn'tray so I used a loaf pan.Refrigerate for about 2 hours
13. Then cut polenta into an pieces and fry them in hot oil inch thick

    
14. Make sure they are golden brown. Remove from oil and place them on a kitchen tissue to drain excess oil
15. Before serving sprinkle some Cheese, oregano leaves, chilli flakes and serve them hot
16. Mix all the ingredients mentioned under 'For Garlic Mayonnaise Dip' section using a whisk.Refrigerate for about 30 minutes. Serve it with hot fries