Polenta Fries with Roasted Red Pepper Ketchup

Name: Polenta Fries with Roasted Red Pepper Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole milk; 1 cup water; 2 tablespoons butter; 2 1/4 cups yellow cornmeal; 1 cup grated smoked Gouda cheese (about 4 ounces); 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh thyme; 1/2 cup (or more) olive oil; All purpose flour; Roasted Red Pepper Ketchup

Servings: persons

1
Lightly oil 13 x 9-inch metal baking pan.
2
Bring milk, 1 cup water and butter to boil in heavy large saucepan.
3
Gradually whisk in cornmeal.
4
Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes.
5
Remove from heat.
6
Stir in cheese, basil and thyme.
7
Season to taste with salt and pepper.
8
Immediately transfer polenta to prepared baking pan, spreading evenly to cover.
9
Refrigerate until cool and firm, about 1 hour.
10
(Can be prepared 1 day ahead.
11
Cover and keep refrigerated.)
12
Cut polenta lengthwise in pan into three 3-inch-wide rectangles.
13
Cut each rectangle crosswise into 3/4-inch-wide strips.
14
Set polenta strips aside.
15
Preheat oven to 300F.
16
Heat 1/2 cup oil in heavy large skillet over medium-high heat.
17
Place flour in pie plate.
18
Lightly coat polenta strips with flour; shake off excess.
19
Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes.
20
Using slotted spoon, transfer fries to paper towels and drain.
21
Place fries on baking sheet and keep warm in oven while cooking remaining batches.
22
Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups whole milk, 1 cup water, 2 tablespoons butter, 2 1/4 cups yellow cornmeal, and more.

Yes, Polenta Fries with Roasted Red Pepper Ketchup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!