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Polenta Fries with Blue Cheese Dip

These fries are a great alternative to traditional ones made with potatoes. They bake up crispy and golden in the oven, too.—Rebekah Beyer, Sabetha, Kansas

15 ServingsPrep: 35 min. + chilling Cook: 10 min./batch

Ingredients

7 cups 2% milk
2 cups water
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon pepper
2-1/4 cups yellow cornmeal
1 cup (4 ounces) shredded smoked Gouda cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 cup mayonnaise
1/2 cup crumbled blue cheese
2 ounces cream cheese, softened
1 cup all-purpose flour
1 cup canola oil

Directions

In a Dutch oven, bring the milk, water, butter, salt and pepper to a
boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook
and stir with a wooden spoon for 15-20 minutes or until polenta is
thickened and pulls away cleanly from the sides of the pan.
Stir in the Gouda cheese, basil and thyme. Spread into a greased

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Polenta Fries with Blue Cheese Dip (continued)

Directions (continued)

15-in. x 10-in. x 1-in. baking pan. Refrigerate for 1 hour.
Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and
cream cheese; chill until serving.
Cut polenta into 3-1/4-in. x 1/2-in. strips. Place flour in a shallow
bowl. Dip polenta in flour; shake off excess.
In a large skillet, cook polenta in oil in batches for 3-4 minutes on
each side or until golden brown. Serve with dip. Yield: 15 servings
(1-3/4 cups dip).

Nutrition Facts: 6 fries with about 2 tablespoons dip equals 470 calories, 36 g fat (8 g saturated fat), 34 mg cholesterol, 403 mg sodium, 28 g carbohydrate, 2 g fiber, 10 g protein.