Sweet and Fiery Polenta Fries

This was a unique alternative to ordinary french fries, and please note the title "Sweet and Fiery" because these fries have a sweetness and a kick to them. My husband and I really enjoyed these BUT we cannot eat a lot of them; so I guess it is good that this recipe only makes 2 servings worth.

Recipe:

2 teaspoons sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 (16 ounce) tube refrigerated cooked polenta
4 tablespoons all-purpose flour
⅓ cup canola oil
2 tablespoons finely chopped red sweet pepper
1 tablespoon chopped fresh basil or fresh Italian (flat-leaf) parsley


1) In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.

2) Cut polenta lengthwise into 12-15 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss polenta strips with flour to coat.

3) In large skillet heat oil over medium-high heat. Shake excess flour off polenta strips; add to hot oil. Cook strips, turning occasionally, for 7 to 8 minutes or until golden. Drain on paper towels. Place fries in bowl with sugar mixture; toss to coat. Sprinkle with sweet pepper and basil. Serve immediately or keep warm on a baking sheet in 325°F oven up to 20 minutes.

TIP: To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350°F oven for 8 to 10 minutes or until hot.

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 2 servings

Source: BHG