Delicious Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip is a great side dish for family meals. Packed with flavour and then baked for a healthy polenta dish.
This recipe came up because my cousin asked me if I had recipe for polenta fries in my archives. I didn’t and since I’m a big polenta fan, I went about trying to find an easy and delicious way to make polenta fries. I was aiming for crispy exterior, soft polenta-like texture on the interior, and a great dipping sauce as a companion.
My previous attempts in years past have gone terribly wrong from taking forever to make, to not obtaining the right texture. These Herb and Feta Polenta Fries are the perfect side dish for any supper, great for game day, and ideal for any potlucks.
It took a few tries, but I finally managed to achieve the texture I was looking for (broil don’t bake) and a flavour combination that is desirable for the kids. Herbs are great for getting kids on board with dishes they have historically not loved (why polenta, why did they hate you?).
Polenta around this time year makes for a cozy dinner. It’s hearty without all the caloric intake of other carbohydrates and it’s very easy pair with different ingredients. Leave loose for a perfect base for braised meats or mushroom ragout, like in this recipe here (horrible photo!).
The smoky tomato yogurt dip is a quick throw together dip that is slightly reminiscent of a tomato sauce. If you’re looking for something much more tomato-y, I’d recommend some marinara sauce.
Delicious Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip is a great side dish for family meals. Packed with flavour and then baked for a healthy polenta dish.
- 3 3/4 cups (930 ml) water
- 1 tsp kosher salt
- 1 cup polenta (also known as ground corn meal, not quick cooking)
- 2 tbsp unsalted butter
- 2 tbsp finely grated parmesan cheese
- 1 tsp fresh ground black pepper
- 1/2 cup crumbled feta
- 2 tbsp chopped fresh herbs such as basil leaves, oregano leave, and/or rosemary
- 1 tbsp olive oil for brushing
- 3/4 cup thick Greek Yogurt
- 2 tbsp tomato paste
- 2 tsp smoked hot paprika (or smoked sweet paprika)
- 1/2 tsp finely minced garlic (about 1/2 garlic clove)
- 1/4-1/2 tsp kosher salt
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Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.
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Stir in butter, parmesan and black pepper. Mix well.
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Add feta and basil, stir until just mixed in.
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Transfer polenta to a greased 9" x13" and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).
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Preheat boiler to high.
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Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2" wide pieces. Cut 1/2" pieces in half.
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Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).
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Place rack 6-8" away from broiler and broil for 10-15 minutes, rotating once halfway.
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Remove from oven and serve with dip.
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In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.
- 3 3/4 cups 930 ml water
- 1 tsp kosher salt
- 1 cup polenta also known as ground corn meal, not quick cooking
- 2 tbsp unsalted butter
- 2 tbsp finely grated parmesan cheese
- 1 tsp fresh ground black pepper
- 1/2 cup crumbled feta
- 2 tbsp chopped fresh herbs such as basil leaves oregano leave, and/or rosemary
- Olive oil for brushing
- 3/4 cup thick Greek Yogurt
- 2 tbsp tomato paste
- 2 tsp smoked hot paprika
- 1/2 tsp finely minced garlic
- kosher salt to season
-
Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.
-
Stir in butter, parmesan and black pepper. Mix well.
-
Add feta and basil, stir until just mixed in.
-
Transfer polenta to a greased 9" x13" and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).
-
Preheat boiler to high.
-
Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2" wide pieces. Cut 1/2" pieces in half.
-
Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).
-
Place rack 6-8" away from broiler and broil for 10-15 minutes, rotating once halfway.
-
Remove from oven and serve with dip.
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In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.
Enjoy!
