Recipes
Start writing here...
Polenta Fries with Lemon & Dill Dip
April 27, 2022 by Jodi MacKinnon (QFG) Leave a CommentIngredients
- 2 cups Polenta
- 1 tbsp Vegetable Stock Mix
- 1 tsp Lemon & Dill Dip Mix
- 1 tsp Herbs de Provence
- 1 L Water
- 1 L Milk
- 2 tbsp Butter
- 1 tsp Salt
- 1/2 cup Sour Cream
- Oil for Frying
- In a pot, bring water, milk and vegetable stock mix to a boil.
- Lower heat and whisk in the polenta. Continue whisking for about 2-5 minutes or until all the liquid is absorbed and polenta is creamy.
- Remove from heat and add butter and herb de provence. Mix until well incorporated. Then transfer the polenta to a prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 - 3 hours or until its fully set.
- Once set, preheat the frying oil to 375°F.
- Carefully flip the baking sheet onto a cutting board to release the polenta. Cut the polenta into equal size sticks, about 4 inches long and 1 inch wide.
- Using a spider strainer, submerge the polenta fries at a time into the oil and fry them for 3 - 5 minutes or until golden brown and crispy.
- Remove from oil and transfer to a prepared dish with paper towel to cool. Sprinkle with salt.
- In a small bowl combine the Lemon & Dill dip mix and sour cream. Mix until well combined and transfer to a dipping bowl.
- Serve the polenta fries with the lemon & dill dip.