BLUE CHEESE POLENTA FRIES
Steps:
- Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours.
- Preheat the canola oil in a deep pot to 350 degrees F.
- Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta "fries" with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy.
POLENTA FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
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.
POLENTA FRIES WITH SESAME-GINGER YOGURT DIP
Provided by Geoffrey Zakarian
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
- Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
- Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
- Serve with Sesame-Ginger Yogurt Dip alongside.
- Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
CREAMY BLUE CHEESE POLENTA
Make and share this Creamy Blue Cheese Polenta recipe from Food.com.
Provided by me alex
Categories Grains
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
- Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
- Continue to stir, adding more water if it gets too thick.
- Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
- Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.
POLENTA WITH BLUE CHEESE
Make and share this Polenta with Blue Cheese recipe from Food.com.
Provided by Rita1652
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
- Reduce heat to low constantly stirring for about 15 minutes.
- (Building up those arms) Till thick and smooth (Not your arms the polenta)!
- Remove the pan from the heat and stir in the milk, cream until well blended.
- Add the cheese, pepper, nutmeg, and herbs.
- Stir till all is melted and creamy good!
- Adjust seasoning.
- Serve away!
POLENTA FRIES
This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.
Provided by ALEC1967
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 53.7 g, Cholesterol 28.9 mg, Fat 24.6 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 7.9 g, Sodium 1435.6 mg, Sugar 6.4 g
BLUE CHEESE FRENCH FRIES
A very rich creamy way to dress up French fries.
Provided by BELFLOREK
Categories Appetizers and Snacks Meat and Poultry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet.
- Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes.
- Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips.
- Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes.
- Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 48.1 g, Cholesterol 42 mg, Fat 23 g, Fiber 4.8 g, Protein 11.2 g, SaturatedFat 11.1 g, Sodium 416.2 mg, Sugar 0.3 g
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