Name: Polenta Fries with Sesame-Ginger Yogurt Dip
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tube precooked polenta (about 1 pound); 2 cups all-purpose flour; 5 tablespoons canola oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Sesame-Ginger Yogurt Dip, recipe follows; 1 cup Greek yogurt; 1 tablespoon za'atar; 1 teaspoon grated ginger; Zest and juice from 1 lime; 1/4 teaspoon sesame oil; Kosher salt and freshly ground black pepper

Directions

Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
Serve with Sesame-Ginger Yogurt Dip alongside.