Basil and Feta Polenta Fries with Smoky Tomato Yogurt Dip

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic
  • 2 tbsp Herbs such as basil, fresh leaves

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 1 tsp Kosher salt
  • 1 Kosher salt to season
  • 2 tsp Paprika, smoked hot

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Feta
  • 3/4 cup Greek yogurt, thick
  • 2 tbsp Parmesan cheese

• Liquids

  • 3 3/4 cups Water

Found on mykitchenlove.com

Description

Ingredients

• 3 3/4 cups (930 ml) water
• 1 tsp kosher salt
• 1 cup polenta (also known as ground corn meal, not quick cooking)
• 2 tbsp unsalted butter
• 2 tbsp finely grated parmesan cheese
• 1 tsp fresh ground black pepper
• 1/2 cup crumbled feta
• 2 tbsp chopped fresh herbs such as basil leaves, oregano leave, and/or rosemary
• Olive oil for brushing
• 3/4 cup thick Greek Yogurt
• 2 tbsp tomato paste
• 2 tsp smoked hot paprika
• 1/2 tsp finely minced garlic
• kosher salt to season

Directions

• Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.
• Stir in butter, parmesan and black pepper. Mix well.
• Add feta and basil, stir until just mixed in.
• Transfer polenta to a greased 9 x13 and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).
• Preheat boiler to high.
• Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2 wide pieces. Cut 1/2 pieces in half.
• Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).
• Place rack 6-8 away from broiler and broil for 10-15 minutes, rotating once halfway.
• Remove from oven and serve with dip.
• In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.