These Chunky Polenta Fries Are Crazy Good With a Creamy Cilantro Lime Sauce!

These chunky polenta fries are a recreation from a restaurant that inspired me because they are so good. These are crispy on the outside and oh so creamy on the inside. The creamy cilantro lime sauce is citrusy with a little bit of heat from a fresh jalapeno pepper. This appetizer comes together very easily and you are going to love eating these delicious fries. They are also gluten free. The restaurant that inspired these is called Back Door Bistro in Vacaville California. The chef there is amazing, creative and she focuses on farm to table which I love. Stop in and tell her Rockin Robin sent you! She will probably say "who is that?"
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TimeStamps:
00:00 Intro
00:30 Chef Joke #1
00:40 The kind of polenta to use
01:00 Making the polenta
02:45 Chef Joke #2
02:57 Making the cilantro lime sauce
04:09 Cutting the polenta
04:31 Cooking the fries
05:53 Outro

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Polenta Fries With Creamy Cilantro Lime Sauce
Ingredients:
Polenta:
3 cups of water
cup whole organic milk
1 cup Polenta
1 tsp. Salt
tsp. Garlic powder
2 Tbsp. Mascarpone cheese
1 Tbsp. grass fed butter
Olive oil

Creamy Cilantro Lime Sauce
1 cup sour cream
1 handful of organic cilantro
1 lime zested and juiced
tsp. Salt
1 jalapeno, deveined and seeded (unless you like it hot)
1 avocado

Directions:
Place the water, milk, salt, and garlic powder in a 2 or 3 qt. Saucepan and stir. Place the pan over medium heat and stir until the liquid comes to a boil. Once boiling, lower the heat a little and add the polenta slowly while whisking briskly.

Bring the polenta back to a boil while whisking and then lower the temperature to whatever will maintain a low boil. Cook for 30 minutes stiring regularly. You dont want it to stick or burn.

After 30 minutes the polenta should be thick and creamy. Turn off the heat and add the mascarpone and butter. The heat from the polenta will melt it and it should mix in easily.

Pour the mixture into an 8 x 8 baking dish that has been greased lightly with olive oil. Smooth it out evenly in the dish. Cool a bit and then place in the refrigerator until firm and cold.

Now to make the cilantro lime sauce. Combine all the ingredients into a blender or food processor. The blender works best to get a smooth consistency. Scrape down the sides as needed to blend. Pour into a serving dish and cover with plastic wrap. Place in the refrigerator to keep until serving.

When chilled pull out the polenta and turn the dish over into your hand. It should slip right out. Place on a cutting board and cut into squares or rectangles.

Heat a large frying pan over medium heat and cover the bottom of the pan with some olive oil. Add a tablespoon of butter and swirl it around.

Once the oil is hot place the polenta squares in the pan carefully so as to not burn yourself. These spat quite a bit so using a grease guard is helpful. Cook the fries for about 2 to 3 minutes or until golden brown and then flip them over and cook on the second side.

I like to cook the fries on all sides and I like a crispy exterior. Once done, place the fries on a paper towel covered plate of baking sheet to drain and cool a bit. These get very hot. Serve them warm with the cilantro lime sauce and enjoy!

Thanks for watching!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. Thank you for your support! ~ Rockin Robin

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