Polenta Fries (serves 6-8) Recipe
Balsamic ketchup, gorgonzola sauce.
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Ingredients
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Polenta Fries
Balsamic Ketchup
Gorgonzola Sauce
Method
Polenta Fries
- 1
Cook the Polenta
In a large saucepan, bring the water and salt to a boil. Slowly whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 25–30 minutes until thick and smooth.
- 2
Finish and Set
Stir in butter, Parmesan cheese, and black pepper until fully incorporated. Spread the polenta evenly into a lightly oiled baking dish (about 9x13 inches). Smooth the top and refrigerate for at least 1 hour, or until firm.
- 3
Cut and Fry or Bake
Once chilled, cut the polenta into fry-shaped batons. Heat olive oil in a large skillet over medium-high heat and fry the polenta fries in batches until golden and crisp on all sides, about 3–4 minutes per side. Alternatively, bake on a lined baking sheet at 425°F (220°C) for 30–35 minutes, turning halfway.
Balsamic Ketchup
- 4
Simmer the Sauce
Combine ketchup, balsamic vinegar, brown sugar, minced garlic, and black pepper in a small saucepan. Bring to a gentle simmer over medium heat.
- 5
Reduce and Cool
Cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and allow to cool before serving.
Gorgonzola Sauce
- 6
Start the Base
In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 7
Melt the Cheese
Pour in the heavy cream and bring to a gentle simmer. Add the gorgonzola cheese and whisk until melted and smooth.
- 8
Season and Finish
Season with black pepper and simmer for 3–5 minutes until slightly thickened. Keep warm until ready to serve.
