Around The World Fries Crispy Polenta Poutine Recipes

AROUND THE WORLD FRIES: COWBOY BBQ POUTINE

Steps:

• Line a baking sheet with parchment paper.
• Place the frozen steak fries on the prepared baking sheet and drizzle with the oil. Sprinkle with the cowboy rub and a pinch of salt. Toss the potatoes to coat and roast according to the package directions until golden brown and crispy.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the ground beef and sprinkle with the barbecue spice blend and 1/2 teaspoon salt. Cook, stirring occasionally, until evenly browned, 8 to 10 minutes. Set aside.
• Remove the cooked fries from the oven but leave on the baking sheet. Alternatively, you can transfer the cooked fries to a large cast-iron skillet for serving.
• Set the oven to 375 degrees F.
• Cover the fries evenly with the baked beans. Put the cooked ground beef on top of the beans and drizzle with the barbecue sauce. Sprinkle with 1/4 cup of the fried onion strings. Cover the onions with the Gouda.
• Put the baking sheet or skillet back in the oven and bake until the cheese melts and the sauce bubbles, 5 to 7 minutes.
• Sprinkle the baked poutine with the remaining fried onion strings, crumbled bacon and scallions. Serve immediately.

POLENTA FRIES

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.

AROUND THE WORLD FRIES: THAI GLAZED CARROT FRIES

Steps:

• For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
• Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
• For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
• Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.

CRISPY POLENTA MEDALLIONS

Steps:

• Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
• Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
• Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).

THICK POLENTA OVEN CHIPS (FRIES)

Steps:

• In a large pan bring the water and stock to a rolling boil.
• Whisking constantly, add the polenta all at once in a steady stream.
• Reduce the heat and cook stirring constantly for about 10 minutes or until really thick. Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.
• Stir in the cheese and butter then season with salt.
• Taste and adjust seasoning if necessary, if you think it needs something then add it! I like finely chopped pickled jalapeño peppers personally.
• If the polenta is really thick then it is ready to pour into a square dish lined with cling film.
• Once cold it will be set and firm. Set the oven to 200C/400°F Turn out the polenta, remove cling film and cut into thick chips.
• Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.
• The time they take to cook will depend on the size you cut them.
• Delicious and different but not 'out there'.

AIR FRYER POLENTA FRIES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Slice polenta into long, thin slices resembling french fries.
• Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper.
• Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.