Best Blue Cheese Polenta Fries Recipes
POLENTA FRIES WITH BLUE CHEESE DIP
These fries are a great alternative to traditional ones made with potatoes. They bake up crispy and golden in the oven, too.-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 15 servings (1-3/4 cups dip).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 470 calories, Fat 36g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
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.
BLUE CHEESE POLENTA FRIES
My husband and I love these blue cheese polenta fries. They make a perfect tapa or appetizer and are so yummy! This recipe is from the restaurant Mirror in Nashville (where my only complaint is that they do not give you enough fries per order).
Provided by esmerelda smoot
Categories Low Protein
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 10
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 stove top, stirring every few minutes so it does not stick, for 30 minutes.
- When thick, remove from warm stove top, and add cheese, garlic, and cilantro; mix well.
- Pour into a 12x8x1-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°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.
Nutrition Facts : Calories 2302.8, Fat 191, SaturatedFat 26.1, Cholesterol 55.8, Sodium 2367, Carbohydrate 136.1, Fiber 13, Sugar 1.4, Protein 21.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #low-protein #appetizers #american #southern-united-states #easy #dinner-party #finger-food #vegetarian #dietary #low-in-something #presentation
You'll also love