Polenta Fries with Roasted Red Pepper Ketchup

Name: Polenta Fries with Roasted Red Pepper Ketchup
Yield: makes 10 to 12 servings
Ingredients: 4 cups whole milk; 1 cup water; 2 tablespoons butter; 2 1/4 cups yellow cornmeal; 1 cup grated smoked Gouda cheese (about 4 ounces); 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh thyme; 1/2 cup olive oil, or more as needed; All-purpose flour, for dusting; Roasted Red Pepper Ketchup (recipe follows)

November 7, 2012

If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.

Recipe notes

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