Best 5 Polenta Fries With Sesame Ginger Yogurt Dip Recipes

POLENTA FRIES

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

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.

POLENTA FRIES WITH BLUE CHEESE DIP

Steps:

• In a Dutch oven, bring the milk, water, butter, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Stir in the Gouda cheese, basil and thyme. Spread into a greased 15x10x1-in. baking pan. Refrigerate for 1 hour., Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and cream cheese; chill until serving., Cut polenta into 3-1/4x1/2-in. strips. Place flour in a shallow bowl. Dip polenta in flour; shake off excess., In a large skillet, cook polenta in oil in batches for 3-4 minutes on each side or until golden brown. Serve with dip.

SWEET POTATO FRIES WITH YOGURT CHIVE DIP RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
• Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 to 25 minutes, flipping halfway through.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

POLENTA SWEET POTATO FRIES WITH HERBY DIP

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
• Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce - this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.