Polenta Fries with Spicy Chipotle Ketchup
If you're searching for the perfect snack or appetizer, look no further than these crispy Polenta Fries with Spicy Chipotle Ketchup. They bring a delightful crunch and a comforting texture that makes them an irresistible treat for any occasion.
Ingredients
- 2 cups polenta (cornmeal)
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- Black pepper to taste
- For the Chipotle Ketchup:
- 1 cup ketchup
- 1-2 tablespoons chipotle pepper in adobo sauce (adjust to taste)
- 1 teaspoon lime juice
- Salt to taste
Instructions
- Prepare Polenta: In a pot, bring water to a boil. Gradually whisk in the polenta and salt. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes). Stir in garlic powder, onion powder, and Parmesan cheese if using.
- Shape the Fries: Pour the polenta into a lined baking dish and spread it out to about 1/2 inch thick. Allow it to cool completely and set for at least 1-2 hours, or overnight in the fridge.
- Cut and Season: Once set, cut the polenta into fry shapes. Preheat your oven to 425°F (220°C) and arrange the fries on a baking sheet. Drizzle with olive oil and season with black pepper.
- Bake: Bake for 25-30 minutes, flipping halfway through, until golden and crispy on all sides.
- Make Chipotle Ketchup: In a bowl, mix together ketchup, chipotle pepper, lime juice, and salt. Adjust seasoning to taste.
- Serve: Serve the polenta fries hot with the chipotle ketchup on the side for dipping.
Cook’s tips
- Ensure the polenta is completely set before cutting to prevent crumbling.
- Use a non-stick baking sheet or line with parchment paper for easy cleanup.
- Don't overcrowd the baking sheet; give fries space to crisp up.
- For extra crispiness, flip the fries halfway through baking and broil for the last 2 minutes.
- If you prefer a spicier ketchup, add more chipotle pepper or a dash of hot sauce.
Substitutions
- Use instant polenta or cornmeal for a quicker version.
- Substitute Parmesan with nutritional yeast for a vegan option.
- Replace chipotle in adobo with smoked paprika and a pinch of cayenne for heat.
- Use olive oil spray instead of drizzling to reduce oil.
- Serve with regular ketchup if you prefer less heat.
Storage & reheating
Store leftover fries in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 400°F (200°C) for 5-7 minutes until crispy. The ketchup can be stored separately in the fridge for up to a week.
Frequently asked questions
Can I make polenta fries ahead of time?
Yes, you can prepare the polenta, shape it, and refrigerate it for up to 2 days before baking.
Can I freeze polenta fries?
Yes, after cutting, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Can I use regular cornmeal instead of polenta?
Yes, but polenta is a coarser grind, so the texture may differ slightly.
Is this recipe gluten-free?
Yes, polenta is naturally gluten-free, but check your chipotle in adobo for any additives.
