Around the World Fries: Crispy Polenta Poutine

Total Time:
1 hr 20 min
30 min
50 min

6 servings

  • 1/2 cup extra-virgin olive oil
  • Two 1-pound tubes prepared polenta
  • 2 tablespoons garlic-herb seasoning
  • Kosher salt
  • 1 yellow onion, diced
  • 3 cloves garlic, finely chopped
  • 1 pound ground turkey
  • One 28-ounce can crushed tomatoes
  • 2 tablespoons drained and rinsed capers
  • 1 teaspoon sugar
  • 1 1/2 cups ricotta
  • 1/2 cup fresh basil, thinly sliced into ribbons
  • 1 lemon, zested
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil.

  • Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes.

  • Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more.

  • Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
Loading review filters...