Best 3 Polenta Fries With Sesame Ginger Yogurt Dip Recipes

Indulge in a crispy, golden delight with polenta fries, a unique twist on the classic French fry. These fries, made from creamy polenta, offer a delightful change from traditional potato fries. Paired with a tantalizing sesame-ginger yogurt dip, they create a harmonious balance of flavors. This recipe provides a step-by-step guide to creating these delectable polenta fries and the accompanying dip, ensuring a satisfying culinary experience. Additionally, the article includes variations for those seeking gluten-free or vegan options, ensuring everyone can enjoy this irresistible snack or side dish.

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POLENTA FRIES RECIPE BY TASTY

Polenta Fries Recipe by Tasty image

Here's what you need: nonstick cooking spray, milk, vegetable broth, polenta, unsalted butter, salt, pepper, dried oregano, dried thyme, dried rosemary, olive oil, canola oil, mayonnaise, garlic, fresh parsley, lemon juice, salt, pepper

Provided by Rachel Gaewski

Categories Appetizers

Yield 5 servings

Number Of Ingredients 18

Ingredients

nonstick cooking spray, for greasing
2 ½ cups milk, of choice
2 ½ cups vegetable broth
2 cups polenta
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
olive oil, for brushing (if baking)
4 cups canola oil, if frying
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
salt, to taste
pepper, to taste

Steps:

Grease a baking sheet with nonstick spray.
In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
If baking, preheat the oven to 425ºF (220ºC).
Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
Serve the fries with aioli.
Enjoy!

POLENTA FRIES

Polenta Fries image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/3 cups whole milk
2 cups polenta
Kosher salt
Extra-virgin olive oil, for brushing
1/2 cup grated gruyere cheese
3 tablespoons unsalted butter

Steps:

Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.

BAKED POLENTA FRIES

Baked Polenta Fries image

These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 4

Ingredients

2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried Italian seasoning, or dried oregano

Steps:

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Tips:

Use the right polenta. Coarse-ground polenta will give you fries with a more rustic texture, while fine-ground polenta will give you fries that are more tender.
Cook the polenta until it is very thick. This will help the fries to hold their shape when they are fried.
Chill the polenta before cutting it into fries. This will make the fries easier to handle and will help them to keep their shape when they are fried.
Fry the fries in hot oil. This will help them to cook evenly and will prevent them from becoming soggy.
Season the fries with salt and pepper, or your favorite spices.
Serve the fries with your favorite dipping sauce.

Conclusion:

Polenta fries are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can be served with a variety of dipping sauces. Whether you like them crispy or soft, polenta fries are sure to be a hit with your friends and family.