Crispy Polenta Fries with Spicy Ketchup

Name: Crispy Polenta Fries with Spicy Ketchup
Yield: makes 2 dozen
Ingredients: 1 quart whole milk; 2 tablespoons unsalted butter; 2 cups yellow cornmeal (not quick cooking), medium grind; 1 cup grated grana padano or Parmesan cheese; Kosher salt and freshly ground black pepper; Canola oil, for frying; Spicy Ketchup (recipe follows); 1 tablespoon vegetable oil; 1/2 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 jalapeño, seeded and chopped; Kosher salt and freshly ground black pepper; 2 cups ketchup; 1 tablespoon chopped fresh cilantro; (makes 2 cups)

December 9, 2011

Golden and crisp on the outside with a moist, creamy interior, these polenta sticks, a modern twist on classic French fries, make a satisfying late-night snack or finger food. Making polenta is not as laborious as some would have you believe. It’s not necessary to stand over the pot for an hour constantly stirring until your arm is falling off. The key to making perfectly cooked polenta is to stir often, running a wooden spoon along the bottom of the pot so the cornmeal doesn’t stick and burn. This is an ideal make-ahead recipe; prepare the polenta in the morning and cut into sticks just before frying. For an outdoor barbecue, try putting the polenta on the grill; it adds a phenomenal smoky flavor. This salsa’ed-up ketchup is perfect to keep in the fridge for four to five days. The polenta fries and ketchup will happily join Michael’s Genuine Burger (page 118).

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