Here at CHOW, there is a distinct polenta divide.
Hate: It’s tasteless, soupy; feels like wet sand.
Love: It’s luxurious, delicate, the corn a perfect sweet foil for dairy richness.
The lovers set out to create a dish that would make the haters concede that mashed-up cornmeal isn’t just a poor substitute for potatoes or rice. The haters claim it’s not fair because the Polenta Fries are, for one thing, fried and, for another, mostly vehicles for cheese. Whatever. These are good.
Tip: For fries that are easy to work with, make the polenta according to the package directions. If you’re willing to put up with a slight challenge, add a little more liquid to the polenta before you pour it. It’s harder to work with, but you’ll get fries that are crunchy outside and creamy inside.
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