16 ounce tube
refrigerated cooked polenta (cut crosswise)
finely chopped red sweet pepper
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
- 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.
(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