Herb and Feta Polenta Fries with Smoky Tomato Dip
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.
Ingredients
Polenta Fries:
- 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
Smoky Tomato Yogurt Dip:
- 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
Instructions
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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.
Smoky Tomato Yogurt Dip:
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In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.