Polenta Fries

Lately, I’ve been changing my diet. Less grease, less sugar, less of the stuff that I love SO MUCH and I haven’t really been doing so well with it. Today, I have been fighting a really BAD craving for Steak Fries. You know… those fatty French fries that they serve next to a cheeseburger in a country-style diner? The ones you can use as ketchup shovels and double-dip them 3 times before you’ve finished the whole fry? Yeah. Those. I want them REALLY bad. So tonight we’re eating chicken nuggets (not fried, baked) and there are no Steak Fries to go with them. Instead, I’m making Polenta Fries! They’re AWESOME. They’re crunchy on the outside, soft on the inside. Just like a Steak Fry. The difference is that they’re pan fried in Olive Oil, and seasoned with Vegetable Bouillon instead of a TON of salt. OK… a liiiiittle salt at the end… but not too much.

For Polenta Fries, you’re gunna need some of this stuff:

1 1/3 cups of Water, simmering in your saucepan
½ Cup of Quick Cooking Polenta + ½ Cup of Water (in the same bowl as the Polenta to make mush)
1 teaspoon of Vegetable or Chicken Bouillon powder
1/3 cup of Olive Oil
Salt

First, bring your 1 1/3 cups of water to a simmer. Add your Bouillon and let it dissolve.

Next, stir in your Polenta goop. Make sure you don’t find any lumps. Lower your heat to low and keep stirrin’ for about 2 minutes until the mixture gets thick and smooth.

Line a baking dish or something similar with wax paper to make your life easier later on. Pour your Polenta onto the wax paper and smooth it out with the back of a spoon. It should be about an inch thick.  Note: Do yourself a favor and LICK THE SPOON WHEN YOU’RE DONE. Scrape out the extra Polenta from the saucepan, lick the spoon, anything to can to make sure there aren’t going to be Polenta chunks floating around in your dishwasher. Polenta clogs up the filter somethin’ awful.

Put your Polenta in the fridge for at least 45 minutes until its firm and the bottom of the dish is no longer warm to the touch. Take the Polenta, Wax Paper, and all out of the dish and lay it down on a cutting board. Start cutting the polenta with a knife into steak fry sized pieces.

Put your Oil into a large skillet and turn the heat up to Medium High. Lay some of the fries in about an inch apart and let them cook for about 3 minutes.The fries will absorb some of the oil, so between batches if you’re gettin’ a little low don’t be afraid to add a little more. It won’t hurtcha none.

Flip them over, and let the other side cook for about 3 minutes. Take the fries out and lay them out onto some paper towels to drain. Repeat until you’ve cooked all of your fries. Serve ‘em up on the side of Nuggets, Burgers, Steaks, Roasts… anything you’d normally see Steak Fries with! Make yourself some Honey Mustard or Fry Sauce and DIG IN!

Love Peace and Bacon Grease, Friends! Visualize Whirled Peas!
Want to E-mail The Kate? GOOD! DO IT! Btchinfixins@gmail.com

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