If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.
Recipe information
Yield
makes 10 to 12 servings
Ingredients
Preparation
Step 1
Lightly oil a 13 x 9-inch metal baking pan. Bring the milk, water, and butter to a boil in a heavy large saucepan. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the polenta is very thick and starts to pull away from the sides of the pan, stirring often, about 8 minutes. Remove polenta from the heat. Stir in the cheese, basil, and thyme. Season to taste with salt and pepper. Immediately transfer the polenta to the prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour.
Step 2
Cut the polenta lengthwise in the pan into 3 (3-inch-wide) rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set the polenta strips aside.
Step 3
Preheat the oven to 300°F. Heat 1/2 cup oil in a heavy large skillet over medium-high heat. Place some flour in a pie plate. Lightly coat the polenta strips with flour; shake off excess. Working in batches, fry the polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using a slotted spoon, transfer the fries to paper towels and drain. Place fries on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer the fries to a large platter and serve with Roasted Red Pepper Ketchup.
