Sweet-and-Fiery Polenta Fries
teaspoon ground cumin
teaspoon chili powder
Dash cayenne pepper
16 ounce tube refrigerated cooked polenta (cut crosswise)
cup canola oil
tablespoons finely chopped red sweet pepper
tablespoon chopped fresh basil or fresh Italian (flat-leaf) parsley
- In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.
- Cut polenta lengthwise in 6 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss strips with flour to coat.
- In large skillet heat oil over medium-high heat. Shake excess flour off polenta strips; add to hot oil. Cook strips, turning occasionally, for 7 to 8 minutes or until golden. Drain on paper towels. Place fries in bowl with sugar mixture; toss to coat. Sprinkle with sweet pepper and basil. Serve immediately or keep warm on baking sheet in 325 degree F oven up to 20 minutes. Makes 2 to 4 servings.
From the Test Kitchen
TEST KITCHEN TIP:
To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350 degree F oven for 8 to 10 minutes or until hot.
Nutrition Facts(Sweet-and-Fiery Polenta Fries)
- Per serving:
- 160 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 367 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet