I also love recreating dishes that I have had at restaurants, and loved. One of my favorite hot spots in Minneapolis is Muddy Waters, and they serve the most amazing polenta fries. They pair them with a green ketchup aioli that has a hint of spice. After some internet research, I came up with the below recipe which was wonderful. By cooking the polenta fries at a high oven temp, they turn out crispy on the outside and creamy on the inside. I created a twist on the dipping sauce by mixing marinara with sriracha, the perfect amount of spice. Enjoy these as a side dish in place of french fries. Oh and swing by Muddy Waters the next time you are in MPLS!
Servings: 2
Size: 1/2 of polenta log
Points Plus: 7pp (including sauce)
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes (or less depending on oven)
Rating: 5 stares - Excellent
Ingredient List:
1 log of polenta
Cooking spray
Lowry's seasoning salt
Fresh ground pepper
1/2 cup marinara
Sriracha
Directions:
Preheat oven to 450 degrees. Unwrap and cut polenta in half crosswise. Then cut each half lenghthwise into small sticks. Spray with cooking spray, sprinkle with seasoning salt and pepper. Bake, turning once, until golden and crisp, about 45 minutes. If you cut your fries into smaller pieces cook time will be less. While polenta is baking, heat 1/2 cup marinara. I LOVE Trader Joe's brand marinara. Almost every kind is only 2pp per half cup. Add Sriracha to taste. Enjoy!
Tip:
Polenta is a very versatile food. If you have not had it before, it is sort of a salty cornmeal. You can purchase it dry and add water to create sort of a porridge texture. OR you can purchase it in a log near the cornmeal at the grocery store. The second option is a lot easier for a dish like this one! Be sure to cut the tube open over the sink, it has a bit of water in it that you will have to drain.
Happy Weekend!
XOXO Katie
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