Description
Crispy-on-the-outside, tender-on-the-inside polenta fries flavored with fresh herbs and feta cheese, served with a creamy smoky tomato yogurt dip for a comforting yet elegant appetizer or side.
Ingredients
- 3 3/4 cups water
- 1 teaspoon kosher salt
- 1 cup polenta (ground cornmeal, not quick cooking)
- 2 tablespoons unsalted butter
- 2 tablespoons finely grated parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh herbs (basil, oregano, and/or rosemary)
- 1 tablespoon olive oil, for brushing
- 3/4 cup thick Greek yogurt
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika (sweet or hot)
- 1/2 teaspoon finely minced garlic
- 1/4 to 1/2 teaspoon kosher salt, to taste
Instructions
- Bring the water to a rolling boil in a medium saucepan. Add the salt, then slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce the heat to medium-low and cook, whisking frequently, until the polenta becomes very thick, about 10 minutes.
- Stir in the butter, parmesan cheese, and black pepper until fully incorporated. Gently fold in the feta cheese and chopped herbs.
- Transfer the hot polenta to a greased 9 x 13 inch baking dish and smooth the surface evenly. Let cool to room temperature, then refrigerate for at least 30 minutes until firm.
- Preheat the broiler to high and position an oven rack 6–8 inches from the heat source.
- Turn the chilled polenta out onto a cutting board. Slice into 1/2 inch thick strips, then cut into fry-sized pieces.
- Arrange the fries on a parchment-lined baking sheet and brush lightly with olive oil.
- Broil for 10–15 minutes, turning once halfway through, until golden and crisp on the edges.
- Meanwhile, prepare the dip by mixing the Greek yogurt, tomato paste, smoked paprika, garlic, and salt in a small bowl until smooth.
- Serve the hot polenta fries immediately with the smoky tomato yogurt dip.
Notes
- Do not use quick-cooking polenta, as it will not set firmly.
- Broiling gives the crispiest result, but fries can also be baked at high heat.
- The polenta base can be prepared a day ahead and chilled.
- Reheat leftovers in the oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and Broiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
