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Ingredients
| granulated sugar: 1 tsp |
| salt: 1 tsp |
| ground cumin: 1 tsp |
| chili powder: 1 tsp |
| all-purpose flour (unsifted): 2 tsp |
| canola oil - for salads, woks and light frying: 1 cup |
| Italian parsley: 1 tsp |
Sweet-and-fiery polenta fries
Credit: www.bhg.com
User rating:
-
Prep Time
22 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.
2. Cut polenta lengthwise in 6 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss 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 baking sheet in 325 degree F oven up to 20 minutes. Makes 2 to 4 servings.
4. TEST KITCHEN TIP: To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350 degree F oven for 8 to 10 minutes or until hot.