Polenta Fries With Blue Cheese Dip Recipes

Steps:

• Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours.
• Preheat the canola oil in a deep pot to 350 degrees F.
• Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta "fries" with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy.

Steps:

• Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
• Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
• Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.

Steps:

• 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.
• 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.

Steps:

• Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
• Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
• Continue to stir, adding more water if it gets too thick.
• Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
• Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

Steps:

• Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
• Reduce heat to low constantly stirring for about 15 minutes.
• (Building up those arms) Till thick and smooth (Not your arms the polenta)!
• Remove the pan from the heat and stir in the milk, cream until well blended.
• Add the cheese, pepper, nutmeg, and herbs.
• Stir till all is melted and creamy good!
• Adjust seasoning.
• Serve away!