Ingredients

Ingredients

  • 1 tube precooked polenta (about 1 pound)
  • 2 cups all-purpose flour
  • 5 tablespoons canola oil
  • Salt and freshly ground black pepper
  • Sesame-Ginger Yoghurt Dip, recipe follows

For the Sesame-Ginger Yoghurt dip:

  • 1 cup Greek yoghurt
  • 1 tablespoon za’atar
  • 1 teaspoon grated ginger
  • Zest and juice from 1 lime
  • 1/4 teaspoon sesame oil
  • Salt and freshly ground black pepper

Polenta Fries with Sesame-Ginger Yogurt Dip

Method

For the Sesame-Ginger Yoghurt dip:

Combine the yoghurt, za’atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.

For the polenta fries:

  1. Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch).
  2. Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
  3. Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
  4. Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
  5. Serve with Sesame-Ginger Yoghurt Dip alongside.