Recipe courtesy of Geoffrey Zakarian
Polenta Fries with Sesame-Ginger Yogurt Dip
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 20 g
- Cholesterol
- 10 mg
- Sodium
- 673 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 20 g
- Cholesterol
- 10 mg
- Sodium
- 673 mg
Ingredients
Sesame-Ginger Yogurt Dip:
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.
Sesame-Ginger Yogurt Dip:
- Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
