Ada Street: Polenta Fries

Crunchy on the outside with a soft, delicate center — kids aren’t the only guests that will love this fun side dish.

Ingredients:
1.5 cup coarse polenta
1.5 cup fine polenta
1 cup milk
2.25 cup water or stock
2 oz grated parmesan cheese
.25 cup chopped parsely
Salt and pepper to taste
Oil for frying
Flour for dredging

1. Grease your cookie sheet with pan spray or neutral cooking oil and set aside.
2. Combine water (or stock) and milk in large pot; bring to a boil.
3. When the liquid rises to a boil, add the chopped parsley, salt and pepper and then the Parmesan cheese.
4. Whisking rapidly, add both polentas, taking caution not to get splattered.
5. Allow polenta to cook, whisking vigorously to avoid lumps.
6. When the polenta has thickened (with quick-cooking polenta, this should only take a couple of minutes), taste for seasoning. Add more salt and/or pepper if necessary.
7. As soon as the polenta is done, immediately transfer it to the cookie sheet and begin smoothing it out. Work as quickly as possible, as it will get harder to work with as it cools.
8. To the best of your ability, smooth the polenta into the tray, trying to avoid cracks and creases, and making it as even as possible. If you have another sheet tray, lay a second sheet of parchment on top of the polenta, and cover with the second sheet tray. Use something heavy to weight this down; this will help make the polenta even.
9. Put polenta in cooler and allow to cool completely.
10. When polenta is cool, carefully upend the tray onto a cutting board. Cut into rectangles, at your desired size.
11. After cutting the fries, put them in the freezer; this will keep them from breaking up as much and make it easier to handle them. Plus, you can save whatever you don’t use for next time.
12. In a large pot (ideally, a deep fryer, if you’re lucky enough to have one at home), heat enough oil to fry the polenta.
13. When the oil is about 350 degrees (you can use a candy thermometer to get an exact read, or just drop a little piece of polenta in and see if it sizzles), lightly dredge the fries in flour. You can use just regular all-purpose flour, or season it up with some spices or heat.
14. Carefully drop the fries in; allow to cook until golden brown — probably about three minutes.
15. Carefully remove the fries to a paper towel-lined plate or a paper plate. Lightly season with salt.


Ada Street,1664 North Ada Street (at Wabansia Avenue); 773-697-7069.

Photo: Courtesy of Ada Street