| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Dujour12 |
4 |
servings |
INGREDIENTS
| 1 |
|
Box; (13.2 ounces) |
|
|
; instant polenta |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1/2 |
c |
Finely diced onion |
| 1/8 |
ts |
Chipolte peppers; pureed in food |
|
|
; processor |
INSTRUCTIONS
Prepare the instant polenta according to directions on box. Mix all other
ingredients above the instant polenta. Smooth onto a pan (a cookie sheet
will work), use a spatula, spread out 1 to 1 1/2 inch layer of polenta.
Cool in refrigerator overnight. Cut into 1/2 to 3/4 inch strips, 3 inches
in length. deep fry until golden, remove, then serve with your choice of
hot sauce.
To serve: place 4 polenta fries, on 6-inch plate, to form a square.
Continue to build 4 layers directly on top of each other. In center of
square you built (with polenta fries) place small bowl, fill with Diablo
sauce.
Yield: 4 servings.
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