Page 161 - 2016TOHCookbook

Polenta Fries
Mary Reilly
MARY REILLY is the editor and publisher of Edible Pioneer Valley,
“a culinary magazine dedicated to the Pioneer Valley’s local food and the people who grow, raise and prepare it.” A self-taught cook and baker, Mary was the executive chef and co-owner of the now-closed Enzo’s Restaurant in Newburyport, Mass.
INGREDIENTS
Serves 4
4 cups vegetable stock
2 cups coarse cornmeal
1 cup finely shredded Asiago cheese
1⁄2 cup (8 tablespoons) unsalted butter, diced Salt
Ground black pepper
Vegetable oil, for frying
Finely chopped parsley, for garnish
Garlic mayonnaise, for serving
PREPARATION
1. In a large saucepan, bring the stock to a boil over high heat. Slowly add the cornmeal in a steady stream, stirring constantly, until combined. Turn heat to low and cook, stirring occasionally, until polenta is thick and starts to pull away from the sides of the pan.
2. Remove from heat. Stir in the cheese and butter, and season to taste with salt and pepper. Spread the polenta onto a baking sheet into a 1⁄2-inch- thick layer. Let cool at room temperature, then refrigerate until completely chilled. Cut polenta into 2” X 1⁄4 “ sticks.
3. Pour oil into a Dutch oven to a depth of 2 inches and heat over medium-high heat to 350°F. Working in batches, fry the polenta sticks until golden and crisp. Transfer to a paper towel-lined baking sheet to drain.
4. Transfer the fries to a serving platter and garnish with parsley. Serve with garlic mayonnaise.
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