Baked Polenta Fries
- 1 pound polenta roll
- 2 tablespoons olive oil, divided
- ½ cup panko breadcrumbs
- ¼ teaspoon sea salt
Garlic Gorgonzola Chive Dip
- ½ cup sour cream
- ¼ cup crumbled gorgonzola cheese
- 1 tablespoons buttermilk
- 1 tablespoon chives
- 1 clove garlic
- Preheat oven to 425 degrees
- Cut 1 pound polenta roll into fries by cutting in half and trimming the ends. Stand cylinders up and cut down sides, squaring off the tube. Then cut each section into 9 fries. You will have 18 fries when done.
- Lay the fries out on a baking sheet and brush them with 1 tablespoon of olive oil.
- Mix together ½ cup breadcrumbs, ¼ teaspoon sea salt, and remaining 1 tablespoon of olive oil.
- Carefully roll the fries through the breadcrumb mixture until all are fully coated. Place back on baking the sheet.
- Bake fries for 30 minutes, turning occasionally. Careful not to break the fries as the polenta can soften while baking. While fries are baking, make the dip.
- Gorgonzola Chive Dip: Add ½ cup sour cream, ¼ cup gorgonzola, 1 tablespoon buttermilk, 1 tablespoon chives, and 1 clove of peeled garlic to the bowl of a food processor. Process for 1 minute until smooth.
- Serve fries with gorgonzola as a dip or drizzle over the fries. Garnish with more chives if you wanna be fancy AF.
How to Store Olive Oil
Keep olive oil, and other oils such as vegetable, coconut, or canola, in a cool dark place. Don’t store them in cabinets above or near the stove.
How to Store Herbs
Most herbs can be stored in the fridge like cut flowers, with their stems in a little water. The more tender herbs might need a bag over the top to protect their leaves. Stored this way, herbs can stay fresh for weeks.
How to Use Buttermilk
Since this recipe only calls for a tablespoon, you can use leftover buttermilk to make baked goods more moist. Of course there’s homemade salad dressing or a coleslaw? Mashed potatoes, soup, and smoothies are other options. It will keep for 14 days after opening or 3 months in the freezer.
Shelf Life of Olive Oil
Olive oil, when stored properly, will keep for about 2 years. Vegetable oil keeps for about 1 year, same with canola oil and sesame oil. Coconut oil will keep for about 6 months.