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Sweet-and-Fiery Polenta Fries

Makes: 2 to 4 servings
Start to Finish 22 mins
Sweet-and-Fiery Polenta Fries
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  chili powder
  •  Dash  cayenne pepper
  • 1/2 16  ounce tube  refrigerated cooked polenta (cut crosswise)
  • 2  tablespoons  all-purpose flour
  • 1/4  cup  canola oil
  • 2  tablespoons  finely chopped red sweet pepper
  • 1  tablespoon  chopped fresh basil or fresh Italian (flat-leaf) parsley

1. In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.

2. Cut polenta lengthwise in 6 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss strips with flour to coat.

3. 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 KitchenTEST 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)
  • Servings Per Recipe 2,
  • cal. (kcal) 160,
  • Fat, total (g) 10,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • vit. C (mg) 9,
  • sodium (mg) 367,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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