Parmesan Polenta Oven Baked Fries

Ingredients

2 cups whole milk

2 cups chicken stock

1 1/2 cup of quick cook polenta

1/2 cup parmesan grated cheese

1 teaspoon of fine sea salt or kosher salt

1/4 cup gee (clarified butter) or olive oil

Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up , this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.


Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour.

Cut into wide-cut "fries” shapes using a straight-edge for guidance and uniformity .cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Tomato Confit Sauce

Ingredients

  • 1 pound cherry tomatoes halved

  • 1/3 cup good quality olive oil

  • 3 garlic cloves

  • 3 fresh thyme sprigs

  • kosher salt and freshly cracked black pepper to taste.

Instructions

  • In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the garlic cloves, thyme and season with salt and pepper. Give the mixture a stir to combine.

  • Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 30 minutes. Stirring every 10 minutes.

  • After 30 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.

Clarissa Llenza