{"id":12044,"date":"2013-03-11T05:58:50","date_gmt":"2013-03-11T10:58:50","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=12044"},"modified":"2019-11-25T22:09:30","modified_gmt":"2019-11-26T03:09:30","slug":"polenta-fries","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2013\/03\/11\/polenta-fries\/","title":{"rendered":"Polenta Fries"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" alt=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12056\" data-permalink=\"https:\/\/willceau.com\/news\/2013\/03\/11\/polenta-fries\/polentafries\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PolentaFries\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-12056\" alt=\"PolentaFries\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?resize=640%2C480&#038;ssl=1\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I made polenta fries last night, because sometimes you have to shake things up on a Sunday. Crunchy on the outside, soft on the inside, and they&#8217;re easier to make than french fries.\u00a0This is a speedy way to make polenta, unlike the classic method of being chained to the stove stirring &#8211; just toss a few ingredients into a bowl and pop it in the microwave! These fries go perfectly with burgers and chicken, or by themselves, jazzed up with some cheese and herbs with a side of marinara.<br \/>\n<!--more--><\/p>\n<ul>\n<li>4 cups water<\/li>\n<li>1 1\/4 cups yellow corn meal<\/li>\n<li>2 teaspoons kosher salt<\/li>\n<li>4 tablespoons butter<\/li>\n<li>freshly ground black pepper<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-size: 16px; color: #444444; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px;\">1. In a large bowl, combine water, cornmeal, and salt, microwave, uncovered for 6 minutes.<\/span><\/p>\n<p>2. Remove from microwave, stir well, then cook for another 5 to 6 minutes.\u00a0Stir in 3 tablespoons of butter, add fresh ground pepper. Let rest for 5 minutes.*<\/p>\n<p>3. Grease a loaf pan with a half tablespoon of butter. Pour polenta into loaf pan and brush the top with the remaining butter. Let stand until it&#8217;s cool, then cover with plastic wrap and refrigerate until firm.<\/p>\n<p>4. Remove polenta from pan onto a cutting board, and cut into 1\/2 inch slices. Cut the slices into fries. Brush with olive oil and place on a parchment lined baking sheet. Bake in a 400\u00ba oven for 15 minutes, flip over and continue baking for another 15 until golden brown.<\/p>\n<p>(*If you want to add cheese &#8211; stir in a cup of shredded mozzarella and some fresh herbs.)<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made polenta fries last night, because sometimes you have to shake things up on a Sunday. Crunchy on the outside, soft on the inside, and they&#8217;re easier to make than french fries.\u00a0This is a speedy way to make polenta, &hellip; <a href=\"https:\/\/willceau.com\/news\/2013\/03\/11\/polenta-fries\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[68,1238,4],"tags":[2366,2367],"class_list":["post-12044","post","type-post","status-publish","format-standard","hentry","category-food","category-lovin-from-the-oven","category-news","tag-polenta-yellow-cornmeal","tag-side-dishes-microwave"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-38g","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12359,"url":"https:\/\/willceau.com\/news\/2013\/03\/27\/polenta-stuffed-peppers\/","url_meta":{"origin":12044,"position":0},"title":"Polenta Stuffed Peppers","author":"Tina Garceau","date":"March 27, 2013","format":false,"excerpt":"I wanted to do a post on side dishes, and since I made polenta fries a few weeks back -polenta stuffed peppers came to mind. Creamy polenta with corn, cheddar, and a dash of cayenne tucked into red bell peppers and baked. I love a side dish that can be\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23836,"url":"https:\/\/willceau.com\/news\/2018\/06\/12\/polenta-florentine\/","url_meta":{"origin":12044,"position":1},"title":"Polenta Florentine","author":"Tina Garceau","date":"June 12, 2018","format":false,"excerpt":"Polenta Florentine, on a Monday night - we're so fancy! Actually, it's a pretty easy dish to throw together when you make the polenta the day before. Then, all you have to do is layer slices of polenta in a pan, make a b\u00e9chamel sauce and bake it in the\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21567,"url":"https:\/\/willceau.com\/news\/2017\/01\/23\/eggplant-parmesan-and-polenta\/","url_meta":{"origin":12044,"position":2},"title":"Eggplant Parmesan and Polenta","author":"Tina Garceau","date":"January 23, 2017","format":false,"excerpt":"Polenta and eggplant parmesan is cold weather comfort food at it's finest. Creamy polenta paired with meaty eggplant topped with a spicy tomato gravy and mozzarella - it's good stuff! Any leftover eggplant can be layered in a small baking dish with gravy* and mozzarella. Leftover polenta can be reheated\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20320,"url":"https:\/\/willceau.com\/news\/2016\/02\/01\/beef-ragu-over-polenta\/","url_meta":{"origin":12044,"position":3},"title":"Beef Ragu over Polenta","author":"Tina Garceau","date":"February 1, 2016","format":false,"excerpt":"Trying to keep up my culinary momentum since last weekend's blizzard cook-a-thon, I realized it's been a while since I've made polenta. Polenta is something most people shy away from, but this microwaved version - the brainchild of Barbara Kafka, is easy to make. Creamy polenta topped off with braised\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":42752,"url":"https:\/\/willceau.com\/news\/2024\/03\/18\/braised-short-ribs\/","url_meta":{"origin":12044,"position":4},"title":"Braised Short Ribs","author":"Tina Garceau","date":"March 18, 2024","format":false,"excerpt":"I could make this dish twice a week, every week with no complaints - the fellas loved it so. Short ribs slow cooked in a low oven with carrots, celery, onion, mushrooms, chopped garlic, and beef broth served over wide egg noodles. The meat is fork tender and delicious! 2\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":23677,"url":"https:\/\/willceau.com\/news\/2018\/05\/22\/home-fries\/","url_meta":{"origin":12044,"position":5},"title":"Home Fries","author":"Tina Garceau","date":"May 22, 2018","format":false,"excerpt":"If making home fries in the morning seems daunting, you can make them ahead of time and reheat while you're frying the eggs! I made a double batch that I served with steak, then reheated the leftovers for brunch the following day.\u00a0 2 pounds Idaho potatoes, peeled and cut into\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=12044"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12044\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=12044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=12044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=12044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}