Polenta Fries with Sesame-Ginger Yogurt Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 144
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 20
- Cholesterol
- 10
- Sodium
- 673
- Total: 30 min
- Active: 30 min
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
Sesame-Ginger Yogurt Dip:
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.
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.