From: Jay

Message: Do you have a recipe for a potato and veg mix that can be
shaped and cooked into ‘french fries’?.  My boy needs the texture,
shape, and ease of chewing.  If it’s in your book, which one?


Dear Jay,

Last night when the day was done I was thinking about your request, and I thought you might also try the below recipe for polenta squares from my Men’s Book. You could just as easily slice them into french fry strips.

Enjoy : )


Plenty of Polenta
Don’t let the word “polenta” scare you into thinking this is a difficult dish to make. In fact, it’s very simple to prepare. The only tricky part is to allow it to chill long enough before you attempt to slice and grill it—refrigerate it between four and twenty-four hours first.
Makes 4 servings
3⁄4 cup vegetable broth
1⁄4 cup instant polenta*
1⁄2 cup White Puree (see Make-Ahead Recipe #4)
1⁄4 teaspoon salt
2 tablespoons Parmesan cheese
*Instant polenta is available at most grocery and natural food stores, sometimes under the name corn grits. If you can’t find it, substitute with the same amount of yellow cornmeal and cook for 15 minutes, or according to package directions.
Spray a 13 x 9-inch baking pan with oil. Place a piece of parchment paper on the bottom.
Pour the broth into a large saucepan and bring to a boil. Add the polenta and reduce the heat to low; cook for about 5 minutes, stirring occasionally. Stir in the White Puree, salt, and cheese. Immediately transfer the polenta to the prepared baking pan, cover the pan with foil, and refrigerate until firm, at least 1 hour and as long as 24 hours.
Preheat an outdoor grill to medium-high, or heat an indoor grill pan to medium-high and spray it with oil. Cut the chilled polenta into squares and remove it from the pan. Lightly spray both sides of the polenta squares with oil and grill for 2 to 3 minutes per side, or until grill marks appear on the polenta. Serve warm.
Pizza Polenta Variation
Follow the instructions for Plenty of Polenta, but cut the chilled polenta into triangle-shaped pieces instead of squares and top each piece with one tablespoon marinara sauce (or Mega Marinara Sauce, page 228) and one tablespoon grated Parmesan cheese. Broil until cheese melts, about 1 to 2 minutes.

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