Still, we have a wonderful relationship.
The key to this, as with any relationship, is honesty. I don't try to make him believe that the fries I make sometimes are potato...that would be foolish. Though they might taste similar and have a similar texture, they are made from corn - not potatoes.
Polenta is such a versitile ingredient. It can be a corn mush. It can be a pancake. It can be a cake. Or, it can be a "fry".
When you've made these fries, pair them with a bean burger or with a bowl of soup. Or just munch on them alone.
Polenta Fries
3 1/4 cups of cold water
1 cup of polenta (not quick-cooking)
1 teaspoon of dried sage
1 teaspoon of dried rosemary
1/2 cup of grated Parmesan cheese
2 tablespoons of unsalted butter, cut into small pieces
Olive oil for brushing
- Brush an 8-inch square baking dish with the oil.
- Combine the water, the polenta, the herbs, and 3/4of a teaspoon of salt in a heavy saucepan and bring to a boil over medium heat, whisking all the while.
- Reduce the heat to medium-low and cook, stirring constantly, until the polenta begins to pull away from side of pan.
- Stir in the cheese and butter until it gets incorporated.
- Transfer the polenta to the baking dish and spread it evenly around the pan with a dampened rubber spatula. Chill, uncovered for about 45 minutes.
- Preheat your broiler.
- Line a baking sheet with foil and brush with oil.
- Unmold polenta from the baking dish, then cut into 16 sticks.
- Brush tops with oil and space evenly on baking sheet. Broil on the top rack and cook for 15 to 20 minutes.
