Polenta Fries with Sesame-Ginger Yogurt Dip
By margiekyle
Ingredients
- 1 tube precooked polenta (about 1 pound)
- 2 cups all-purpose flour
- 5 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- Sesame-Ginger Yogurt Dip, recipe follows
- 1 cup Greek yogurt
- 1 tablespoon za'atar
- 1 teaspoon grated ginger
- Zest and juice from 1 lime
- 1/4 teaspoon sesame oil
- Kosher salt and freshly ground black pepper
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com
Preparation
Step 1
Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
Serve with Sesame-Ginger Yogurt Dip alongside.
Sesame-Ginger Yogurt Dip:
Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
Recipe courtesy of Geoffrey Zakarian
CATEGORIES:
Cornmeal
Appetizer
Polenta
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