Blue Cheese Polenta Fries Recipes

POLENTA FRIES WITH BLUE CHEESE DIP

Steps:

• In a Dutch oven, bring the milk, water, butter, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Stir in the Gouda cheese, basil and thyme. Spread into a greased 15x10x1-in. baking pan. Refrigerate for 1 hour., Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and cream cheese; chill until serving., Cut polenta into 3-1/4x1/2-in. strips. Place flour in a shallow bowl. Dip polenta in flour; shake off excess., In a large skillet, cook polenta in oil in batches for 3-4 minutes on each side or until golden brown. Serve with dip.

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.

POLENTA FRIES

Steps:

• In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
• Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
• Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

CREAMY BLUE CHEESE POLENTA

Steps:

• Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
• Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
• Continue to stir, adding more water if it gets too thick.
• Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
• Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

POLENTA WITH BLUE CHEESE

Steps:

• Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
• Reduce heat to low constantly stirring for about 15 minutes.
• (Building up those arms) Till thick and smooth (Not your arms the polenta)!
• Remove the pan from the heat and stir in the milk, cream until well blended.
• Add the cheese, pepper, nutmeg, and herbs.
• Stir till all is melted and creamy good!
• Adjust seasoning.
• Serve away!

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
• Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

POLENTA FRIES RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray.
• In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
• Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
• Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
• Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
• If baking, preheat the oven to 425ºF (220ºC).
• Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
• Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
• If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
• If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
• Serve the fries with aioli.
• Enjoy!