Polenta "Fries" with Roasted Tomato Sauce

By dette

Roasting any vegetable will bring out its natural sugars, and grape tomaotes pack a load of flavor even before they release moisture in the oven and turn into sweet little morsels that can make you pucker.

Polenta is creamy, rich and satisfying, particularly ifyou use a good organic stone-ground brand of cornmeal. You can add even more flavor by cooking it in chicken stock; just be mindful that may store-bought brands of stock contain a lot of sodium. Look for low-sodium brands and keep them on hand for cooking.

Ingredients

• 4 c. water
• 1 tsp kosher salt plus more as needed
• 1 1/2 c. coarse-ground cornmeal
• 1/2 c. freshly grated Parmesan cheese plus more as
• needed
• 4 c. grape tomatoes
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• Freshly cracked black pepper, to taste

Preparation

Step 1

Bring the water to a boil in a large pot and add the salt. While whisking constantly, slowly drizzle in the cornmeal and whisk until smooth. reduce the heat to mediuym and stir with a wooden spoon until the polenta is very thick and beginnoing to a bubble, about 5 minutes. Remove from the heat and stir in the Parmsan cheese. Pour the mixture into a 9x12 rimmed sheet pan and smooth the surface. Let stand until cool, then refrigerate at least 2 hours.

Meanwhile, preheat the oven to 400 degrees.

Put the tomatoes and garlic on a rimmed baking sheet, drizzle the olive oil over them, season with salt and pepper, and toss to coat. Roast them in the oven, stirring occasionally,m until the tomatoes have shriveled and are beginning to brown, 30-40 minutes. Transfer the tomatoes and garlic to a food processor and puree. Season to taste with salt and pepper, if needed. Put the sauce into a small cup and reserve.

Cut the chilled polenta into thin fingers, about 1/2 " side by 3" long. Working in batches, heat 2 tbsp olive oil in a large nonstick skillet and shallow fry the polenta fries, turning to cook all sides, until browned, crisp and ehated through, about 10 mintues total. Transfer the fries to a paper towel-lined plate to drain and sprinkle with more grated Parmesab. Continue frying batches of polenta fingers, keeping tghe cooked ones warm in a low oven.

Serve the polenta fries warm with the tomato sauce for dipping.