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Ingredientes
- 4 c. whole lowfat milk
- 1 c. water
- 2 Tbsp. butter - (1/4 stick)
- 2Â 1/4 c. yellow cornmeal
- 1 c. grated smoked Gouda cheese - (abt 4 ounce)
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil or possibly more if needed
- Â Â All-purpose flour
- Â Â Roasted Red Pepper Ketchup (see recipe)
Direcciones
- Lightly oil 13- by 9-inch metal baking pan. Bring lowfat milk, 1 c. water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook till polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 min.
- Remove from heat. Stir in cheese, basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading proportionately to cover. Chill till cold and hard, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.
- Preheat oven to 300 degrees. Heat 1/2 c. oil in heavy large skillet over medium-high heat. Place flour in pie plate. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips till golden on all sides, adding more oil if necessary, about 5 min.
- Using slotted spoon, transfer fries to paper towels and drain. Place fries on baking sheet and keep hot in oven while cooking remaining batches. Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 10 servings | |
| Calories 391 | |
| Calories from Fat 207 | 53% |
| Total Fat 23.42g | 29% |
| Saturated Fat 9.01g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 253mg | 11% |
| Potassium 226mg | 6% |
| Total Carbs 33.34g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.26g | 4% |
| Protein 11.69g | 19% |
