Polenta Fries with Roasted Red Pepper Ketchup

[Guest guest]

* Exported from MasterCook *

 

Polenta Fries With Roasted Red Pepper Ketchup

 

Recipe By :n/a

Serving Size : 10 Preparation Time :0:00

Categories : Side Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups whole milk

1 cup water

2 tablespoons butter - (1/4 stick)

2 1/4 cups yellow cornmeal

1 cup grated smoked Gouda cheese - (abt 4 oz)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

Salt -- to taste

Freshly-ground black pepper -- to taste

1/2 cup olive oil -- or more if needed

All-purpose flour

Roasted Red Pepper Ketchup -- (see recipe)

 

Lightly oil 13- by 9-inch metal baking pan. Bring milk, 1 cup water and

butter to boil in heavy large saucepan. Gradually whisk in cornmeal.

Reduce heat to low and cook until polenta is very thick and starts to pull

away from sides of pan, stirring often, about 8 minutes.

 

Remove from heat. Stir in cheese, basil and thyme. Season to taste with

salt and pepper. Immediately transfer polenta to prepared baking pan,

spreading evenly to cover. Refrigerate until cool and firm, about 1 hour.

(Can be prepared 1 day ahead. Cover and keep refrigerated.)

 

Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each

rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.

 

Preheat oven to 300 degrees. Heat 1/2 cup oil in heavy large skillet over

medium-high heat. Place flour in pie plate. Lightly coat polenta strips

with flour; shake off excess. Working in batches, fry polenta strips until

golden brown on all sides, adding more oil if necessary, about 5 minutes.

 

Using slotted spoon, transfer fries to paper towels and drain. Place fries

on baking sheet and keep warm in oven while cooking remaining batches.

Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.

 

This recipe yields 10 to 12 servings.

 

Source:

" Bon Appétit, July 1999 "

S(Formatted for MC6):

" 03-27-2001 by Joe Comiskey - jcomiskey "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 270 Calories; 15g Fat (48.6% calories

from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol;

50mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk;

2 1/2 Fat.

 

NOTES : Recipe from the R.S.V.P. column - Roy's, The Big Island, HI

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

--

Linda

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Visit my website! www.CanadianSpiceMarket.com

Spices, seasoning blends, hot sauces, teas and coffees,

salts, gourmet gifts!

 

 

 

[Guest guest]

>. . . and serve with Roasted Red Pepper Ketchup.

 

MMMMM! Sounds yummy! Was there another recipe for the Roasted Red Pepper

Ketchup?

It's not here

 

Hugs, Pat

[Guest guest]

* Exported from MasterCook *

 

Roasted Red Pepper Ketchup

 

Recipe By :n/a

Serving Size : 0 Preparation Time :0:00

Categories : Accompaniment Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can diced tomatoes in juice - (14 1/2 oz)

1 jar roasted red peppers - (7 1/4 oz) -- drained

1 cup chopped red onion

1/2 cup dry red wine

6 tablespoons golden brown sugar

2 large dried ancho chilies -- seeded, and

coarsely chopped

2 tablespoons tomato paste

2 tablespoons red wine vinegar

1 tablespoon fennel seeds

2 teaspoons chopped garlic

1 1/2 teaspoons ground cumin

1 bay leaf

Salt -- to taste

Freshly-ground black pepper -- to taste

 

Combine tomatoes with juices and all remaining ingredients in heavy large

saucepan over high heat. Bring to boil. Reduce heat to medium and simmer

until reduced to about 3 cups, about 30 minutes.

 

Discard bay leaf. Working in batches, purée ketchup in blender until

smooth. Season with salt and pepper. Cool slightly, then chill until

cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

 

This recipe yields about 3 cups.

 

Source:

" Bon Appétit, July 1999 "

S(Formatted for MC6):

" 03-27-2001 by Joe Comiskey - jcomiskey "

Yield:

" 3 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 156 Calories; 2g Fat (16.6% calories

from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

346mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fat; 0 Other Carbohydrates.

 

NOTES : Recipe from the R.S.V.P. column - Roy's, The Big Island, HI

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

On 2/25/07, Pat <drpatsant wrote:

>

> >. . . and serve with Roasted Red Pepper Ketchup.

>

> MMMMM! Sounds yummy! Was there another recipe for the Roasted Red Pepper

> Ketchup?

> It's not here

>

> Hugs, Pat

>

>

>

>

>

>

[Guest guest]

> Roasted Red Pepper Ketchup

 

Oh Linda you've just made this one senior Canadian female very very happy! LOL

And

probably her husband too. This looks very nice - and with the polenta fries -

well WOW!

 

Okay, I'll add it into the other recipe, change it to the 'spicy' section, and

also put this on

its own among the Sauces etc. Thanks a million. Hugs.

 

Love, Pat