Cheesy Polenta Fries with Red Pepper Tomato Marinara "Ketchup"
These cheesy polenta fries are already packed with flavor. Pair them with the intensely tomato-y, red pepper-y dipping sauce or "ketchup," and you have a treat it's hard to stop eating!
3Tablespoonsbacon fat (I always save mine in the fridge whenever I fry bacon)
3teaspoonsprepared garlic paste
kosher salt and freshly ground black pepperto taste
5cupschicken stock homemade or low sodium store-bought
1cupheavy cream
2teaspoonsItalian seasoning
2cupspolenta
4ozParmesan cheesefinely grated
To Finish and Fry the Polenta
1cupcorn starch
½teaspoonfine salt
½teaspoon smoked paprika
enough neutral vegetable oil or shortening to fill a large pot by 3"
For the Red Pepper Tomato Marinara "Ketchup"
2-3Tablespoonsolive oil
2teaspoonsprepared garlic paste or two cloves garlic, minced
kosher salt and freshly ground black pepperto taste
128 oz canwhole tomatoes and their juices
112 oz jarroasted sweet red peppersdrained
½teaspoonItalian seasoning
2Tablespoonsbalsamic vinegar
3-4teaspoons sugaroptional/only as needed
Instructions
To Make the Polenta
Heat a medium pot over medium heat. Add the oil and heat until shimmering.
Add the garlic paste, a heavy pinch of salt and several grinds of black pepper, and stir until fragrant.
Pour in the stock, heavy cream, and Italian seasoning. Increase heat to high and bring to a boil.
Gradually add the polenta while whisking constantly to keep lumps from forming. When it comes back to a boil, reduce heat to a high simmer, and stir occasionally with a long-handled spoon until the polenta is very thick and creamy, about 20-25 minutes.
Remove the pan from the heat and stir in the Parmesan cheese. Taste and adjust seasonings as necessary.
Spread the very thick polenta evenly in a 9x13-inch pan. It will make a layer about an inch thick. Spread it in a larger pan, and you'll end up with a thinner layer, so put it in whatever size pan you have that will give you the look you want. Allow to cool, then cover and refrigerate for several hours or overnight.
To Finish and Fry the Polenta
In a large, shallow dish, whisk together the cornstarch, salt and smoked paprika.
Slice or cut the polenta into whatever shapes you want. In order to make steak fries like I did, slice the "slab" of polenta into 1/3" slices. Turn each slice on its side, and then make a diagonal cut to make 2 steak fries. Continue until you've sliced all the polenta.
Dust each piece thoroughly with the seasoned cornstarch. Set aside.
Heat the oil to 350F. Carefully slide no more than 6-7 fries into the pot at one time, and fry until they float and the outsides are a crispy, golden brown. Use a spider to remove the fries to several thicknesses of paper towels. Sprinkle with a bit of fine salt. Continue frying in batches until you've fried and seasoned all the fries, making sure to maintain the oil temperature right around 350F. Serve hot with red pepper tomato marinara.
For the Red Pepper Tomato Marinara "Ketchup"
Heat the oil in a medium sauce pan.
Add the garlic paste or minced garlic, a heavy pinch of salt and several grindings of black pepper, and cook until fragrant.
Add the tomatoes with their juice, the drained peppers, the Italian seasoning, and balsamic vinegar.
Using an immersion blender (or in batches in a counter top blender), blend until smooth. Don't strain the sauce--you still want it to have texture, just no big chunks.
Simmer until thick and reduced as much as you like, stirring occasionally and keeping the heat low so the sauce doesn't scorch. I let mine reduce for about an hour.
Taste and adjust seasonings if necessary. If the sauce seems a bit sharp, stir in a bit of sugar. Serve warm with the cheesy polenta fries.
Notes
Even though the polenta is a solid when you put it into the hot oil, it contains a lot of moisture. Be careful when sliding them into the oil--it will boil pretty vigorously. Make sure to only fill your pot about halfway and use a long-handles spider or skimmer to retrieve your fries once they're done.If you're dead set against deep frying, you can bake these guys at 400F until crispy. I do encourage you to give the deep frying a shot. If you're unsure about free range frying, use a Fry Daddy if you have one, or take an air fryer for a spin.