Baked Greek Polenta Fries with Lemon Dip

Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | no responses
  • 2 Tbsp. Butter
  • 1 Red Onion, small dice
  • 2 cloves Garlic, minced
  • 1 oz. Ouzo
  • 2 cups milk
  • 1 qt water/chix stock
  • 3 1/4 cups Polenta
  • salt & pepper
  • 1/4 cop chopped Oregano
  • 1/4 cup chopped Parsley
  • 1/2 cup Feta, crumbled
  1. Sweat onions and garlic in butter over medium heat.  Increase to high.  Add ouzo and allow alcohol to burn off (WARNING – REMOVE PAN FROM HEAT BEFORE ADDING ALCOHOL.  The ouzo will probably still ignite, but it is less dangerous to do when the pan is off the fire!!!)
  2. Combine stock & milk to saucepan – bring to a rolling boil.  Whisk in polenta and reduce heat to medium low.  Continue cooking and stirring until polenta pulls away from the sides of the pan
  3. Mix in cheese, parsley, s&p (season to taste).  Spread onto a lightly oiled cookie sheet and chill until firm (2 hours)
  4. Flip out onto a cutting board, and cut into stick (3/4”x3/4”x3”)

    Preheat oven to 350F

    • Bake in a preheated 350F oven for 10-15 minutes, or until browned.

    Lemon Dip

    • 1/4 cup Olive Oil
    • 1/4 cup Butter
    • 1 Lemon, zested & juiced
    • 4 cloves Garlic
    • 1 Tbsp. Fresh Oregano, chopped
    • 1 Tbsp. Fresh Italian Parsley, chopped
    • pinch Smoked Paprika
    • Tobasco, to taste
    • Salt & Pepper, to taste

    1. In a small saute pan, over medium heat, combine butter, oil, paprika, and herbs.  Allow to melt and heat up, but do not boil/brown.
    2. In a blender combine the lemon zest, lemon juice, and garlic.  Process until smooth and allow to stand for 2-3 minutes.
    3. Add in the warm butter mixture and pulse another 10 seconds.
    4. Season with Tobasco, salt, & pepper, to taste.

    

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