Blue Cheese Polenta Fries

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 1 1/2 quarts water
• 1 tablespoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 2 ounces butter
• 1 lb course yellow cornmeal
• 2 cups course yellow cornmeal (for breading)
• 1 cup blue cheese, crumbled fine (or grated)
• 1 tablespoon garlic, pureed
• 1/2 bunch cilantro, chiffonade
• 3 cups canola oil (for frying)

Recipe

• 1 combine water, salt, pepper, and butter, and bring to boil.
• 2 slowly, in a thin stream, whisk in the cornmeal.
• 3 when it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn).
• 4 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.
• 5 when thick, remove from warm stove top, and add cheese, garlic, and cilantro; mix well.
• 6 pour into a 12x8x1-inch sheet tray or baking dish.
• 7 smooth out the mixture until it is level.
• 8 chill until firm, about 2 to 3 hours.
• 9 preheat the canola oil in a deep pot to 350°f.
• 10 cut polenta in strips, about 1 1/2 by 3 inches.
• 11 lightly bread the polenta "fries" with cornmeal.
• 12 deep fry in hot oil for 2 to 4 minutes or until crispy.