polenta fries with home made ketchup & tsatsiki

By 10. July 2012 From my kitchen
dears! i’m sorry for the slow-down of updates… i’ve been busy making plans, running around golf courses (melting), cooking (at least there are some really good new dishes in the pipeline for you… just give me some time to edit them and write down the recipes) and organising my wall painting session. next weekend! i am so looking forward to it (the result, i mean, not the actual painting, ugh…). and by the way: i’ve got a new settee! my sister in law and my brother gave it to me after they felt they probably haven’t got the space anymore with the baby due any minute now… lucky me! i’ll show pictures of it, soon! it adds a bit of glamour to my living room, i’d say.
so far, here’s a vegetarian dish i made for dinner with a friend. we both thought it’s quite the good vegetarian alternative. because often times enough, vegetarian dishes are a bit bland at restaurants… those polenta fries were crispy and tasted just a little bit of parmiggiano… 
polenta fries with home made ketchup and tsatsiki
1 cup polenta grain (i took the finest one available)
1 cup vegetable broth
1 cup milk
1/2 cup parmesean cheese, freshly grated
2 tbsp. butter, plus more for greasing
2 sprigs thyme, leaves removed
2 sprigs oregano, leaves removed
1/4 cup olive oil
Fleur de sel
black pepper, freshly ground
zest of organic lemon
heat the milk and broth mixture in a large saucepan. when hot, cook the polenta in it according to directions on the packaging (mine took about two to three minutes), while stirring constantly. stir in the parmesan cheese and butter. season with salt and pepper according to taste. grease a large form (a baking sheet or a gratin form) with some butter. pour the polenta mix in the form and let cool completely. 
when cooled, slice it in sticks. spread them out on a baking sheet lined with parchment. preheat the oven to 220 degrees c (or 420 degrees f). combine the olive oil with the herbs, lemon zest and some salt and pepper. brush each polenta stick with the oil mix. bake for 25 to 30 minutes, until the fries are golden-brown around the edges.
for the ketchup go here. and for the tsatsiki inquire donna hay aka my personal hero. she knows best.

One Comment

Leave a Reply