You have reached your limit of free articles this month.

Enjoy unlimited access to myAJC.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myAJC.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myAJC.com.

Recipe of the Week: Baked polenta fries with rosemary, truffle salt


Izy Hossack, author of “Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks” (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular french fries.

Polenta fries are for the times when you want to make oven fries but don’t have any potatoes, the British cookbook author explains in her new book. “They aren’t a replacement for potatoes. … They are, however, much more exciting in terms of texture and flavor potential. Take a regular fry: What can you do? You can season it with spices or herbs. That’s about it. Take a polenta chip, however, and you have access to the actual ‘meat,’ so to speak, of the chip.”

She suggests adding various cheeses or purees to the polenta while you cook it, and then you get to decide how you want to season the outer layer, too. Here, she’s added garlic, ricotta and Parmesan to the polenta before it’s baked, and then rosemary and truffle salt on the outside just before the polenta “fries” go in the oven. The result? A nice harmony of a cheesy, soft center encased by a crisp outer layer. No ketchup required.

Baked Rosemary Polenta Fries

1/2 cup milk

1 clove of garlic, peeled and minced

1 cup dry polenta

1 tablespoon unsalted butter

1/2 cup ricotta

2 tablespoon grated Parmesan

Large pinch of salt

1 teaspoon dried rosemary

Large pinch of truffle salt or regular salt

1 tablespoon vegetable oil

In a large pan, bring 2 cups water and the milk and garlic to a boil over a medium heat. Gradually add the polenta, while stirring, and simmer until thickened, between 5 and 15 minutes. Then stir in the butter, ricotta, Parmesan and salt.

Spread the mixture on a foil-lined baking tray in a layer roughly 1 1/2-inch thick. Sprinkle with the rosemary and salt, pressing it gently into the surface with your hands. Chill until set, roughly 30 minutes to 1 hour.

Heat the oven to 400 degrees. Once set, cut the polenta into 1 1/2-inch wide strips. Grease the lined baking tray with a little oil and then spread the polenta fries on top. Drizzle or spray the fries with oil, too, and bake for 20 to 30 minutes, until golden brown, flipping them over halfway through the baking time.

— From “Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks” by Izy Hossack (Hardie Grant Books, $29.99)



Reader Comments ...


Next Up in Food

Grilling? Don’t hold the mayo!
Grilling? Don’t hold the mayo!

This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills in front of family and friends. That is, until the grill flares up and those beautiful steaks are reduced to charcoal and we’re peeling them off the grill through a cloud of smoke. It&rsquo...
From pig's feet to corn bread, a history of soul food in the White House
From pig's feet to corn bread, a history of soul food in the White House

"National Soul Food Month," sometimes called "June," deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas, has long been the foundation for home cooking in the White House.  As former White House executive chef Henry Haller wrote...
A Kenyan pursuit: Perfecting the chicken dish kuku paka
A Kenyan pursuit: Perfecting the chicken dish kuku paka

The downpour stopped, so Kirti Patel decided to hold the dinner party on her balcony, with its views of colossal flowering trees and construction that had stalled for the rainy season. Pink vines of bougainvillea were in bloom, and the raw scent of ginger and garlic was in the air. The centerpiece of the meal was Patel’s labor-intensive rendition...
Mario Batali's favorite golf course: Just 'a shack and a track'
Mario Batali's favorite golf course: Just 'a shack and a track'

Any given week during the summer, Mario Batali will be playing golf. The chef, whose restaurants include Babbo, Del Posto, Lupa, Bar Jamón, Esca, and the Italian-food supermarket destination Eataly, estimates that he will play 45 rounds over the summer. "One of the things about my job is that I spend a lot of time in small, hot rooms surrounded...
Get into ‘Twin Peaks’ return with cherry pie agent Cooper would love
Get into ‘Twin Peaks’ return with cherry pie agent Cooper would love

Remember “Twin Peaks”? Remember how the surreal murder mystery was populated with surreal characters: the woman who lugged a log, the dwarf dressed in red, the special agent who tape recorded every move and bite? Me neither. All that drifts back from Thursday nights in the ’90s is the show’s eerie theme music and its obsession...
More Stories