Polenta Fries With Roasted Red Pepper Ketchup Recipe Epicuriouscom

POLENTA FRIES

Polenta Fries image

Yield serves 4

Number Of Ingredients 4

Ingredients

2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried oregano

Steps:

Preheat oven to 450°F. Cut each unwrapped tube of polenta in half crosswise, then remove wrapper and cut each half lengthwise into 8 wedges.
Drizzle oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange in a single layer.
Roast, turning wedges halfway through with a metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper towel-lined plate. Transfer to a shallow dish; toss with oregano, and serve.

ROASTED RED PEPPER POLENTA

Roasted Red Pepper Polenta image

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 red bell peppers
1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup freshly grated Pecorino Romano
2 tablespoons unsalted butter

Steps:

To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

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