Prep 20 mins
Cook 23 mins
My husband and I love these blue cheese polenta fries. They make a perfect tapa or appetizer and are so yummy! This recipe is from the restaurant Mirror in Nashville (where my only complaint is that they do not give you enough fries per order).
- 1 1⁄2 quarts water
- 1 tablespoon kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 2 ounces butter
- 1 lb course yellow cornmeal
- 2 cups course yellow cornmeal (for breading)
- 1 cup blue cheese, crumbled fine (or grated)
- 1 tablespoon garlic, pureed
- 1⁄2 bunch cilantro, chiffonade
- 3 cups canola oil (for frying)
- Combine water, salt, pepper, and butter, and bring to boil.
- Slowly, in a thin stream, whisk in the cornmeal.
- When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn).
- Stir with wooden spoon; partially cover and leave on the warm stove top, stirring every few minutes so it does not stick, for 30 minutes.
- When thick, remove from warm stove top, and add cheese, garlic, and cilantro; mix well.
- Pour into a 12x8x1-inch sheet tray or baking dish.
- Smooth out the mixture until it is level.
- Chill until firm, about 2 to 3 hours.
- Preheat the canola oil in a deep pot to 350°F.
- Cut polenta in strips, about 1 1/2 by 3 inches.
- Lightly bread the polenta "fries" with cornmeal.
- Deep fry in hot oil for 2 to 4 minutes or until crispy.
Sounded good , but we did not like it. The corn meal over-powered the blue cheese. We love blue cheese. We also do not like the flavor of canola oil.