Best Polenta Fries With Roasted Red Pepper Ketchup Recipes

CHEESY POLENTA FRIES WITH RED PEPPER TOMATO MARINARA "KETCHUP"

Steps:

• Heat a medium pot over medium heat. Add the oil and heat until shimmering.
• Add the garlic paste, a heavy pinch of salt and several grinds of black pepper, and stir until fragrant.
• Pour in the stock, heavy cream, and Italian seasoning. Increase heat to high and bring to a boil.
• Gradually add the polenta while whisking constantly to keep lumps from forming. When it comes back to a boil, reduce heat to a high simmer, and stir occasionally with a long-handled spoon until the polenta is very thick and creamy, about 20-25 minutes.
• Remove the pan from the heat and stir in the Parmesan cheese. Taste and adjust seasonings as necessary.
• Spread the very thick polenta evenly in a 9x13-inch pan. It will make a layer about an inch thick. Spread it in a larger pan, and you'll end up with a thinner layer, so put it in whatever size pan you have that will give you the look you want. Allow to cool, then cover and refrigerate for several hours or overnight.
• In a large, shallow dish, whisk together the cornstarch, salt and smoked paprika.
• Slice or cut the polenta into whatever shapes you want. In order to make steak fries like I did, slice the "slab" of polenta into 1/3" slices. Turn each slice on its side, and then make a diagonal cut to make 2 steak fries. Continue until you've sliced all the polenta.
• Dust each piece thoroughly with the seasoned cornstarch. Set aside.
• Heat the oil to 350F. Carefully slide no more than 6-7 fries into the pot at one time, and fry until they float and the outsides are a crispy, golden brown. Use a spider to remove the fries to several thicknesses of paper towels. Sprinkle with a bit of fine salt. Continue frying in batches until you've fried and seasoned all the fries, making sure to maintain the oil temperature right around 350F. Serve hot with red pepper tomato marinara.
• Heat the oil in a medium sauce pan.
• Add the garlic paste or minced garlic, a heavy pinch of salt and several grindings of black pepper, and cook until fragrant.
• Add the tomatoes with their juice, the drained peppers, the Italian seasoning, and balsamic vinegar.
• Using an immersion blender (or in batches in a counter top blender), blend until smooth. Don't strain the sauce--you still want it to have texture, just no big chunks.
• Simmer until thick and reduced as much as you like, stirring occasionally and keeping the heat low so the sauce doesn't scorch. I let mine reduce for about an hour.
• Taste and adjust seasonings if necessary. If the sauce seems a bit sharp, stir in a bit of sugar. Serve warm with the cheesy polenta fries.

BAKED POLENTA FRIES

Steps:

• Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
• Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
• Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

ROASTED RED PEPPER POLENTA

Steps:

• To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
• In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.