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This recipe for Polenta Fries with Roasted Red Pepper Ketchup was one I developed for Colavita USA to serve at the 2012 Food and Wine Show in NYC along with Italian Meatball Sliders. Attendees came back to tell them that their food was the BEST in the show. And they are really delicious, with a crispy exterior and a creamy interior.
Attendees came back to tell them that their food was the BEST in the show.
The ketchup is very tasty and would be delish on any number of things, including burgers, meatloaf, or even just plain old ordinary fries made with plain old ordinary potatoes. Like these Skillet French Fries…
Since these were made for Colavita and using their products, I left the product branding in. You can, of course, make them with other products, or find these products at your local market or order from www.Colavita.com.
Immediately after it is done, pour into a 13 x 9-inch baking pan that has been lightly coated with olive oil and smooth the top with a spatula that has been dipped in olive oil. The polenta should be about 1/2 inch thick). Cover the top with plastic wrap, pressing it on the top of the polenta. Refrigerate for a couple of hours, or until very firm. (Can be made a day ahead.)
Turn the polenta onto a cutting board, cut in half laterally, then cut each half into 1/2 inch "fries".
Heat about 1/2 inch of oil in a skillet or frying pan to 375° F. Add the fries, in batches, cook until browned, then turn to evenly brown each side. Remove to a wire rack to drain. Keep fries warm in a 300°F oven until all the fries have been made, adding additional oil as needed. Serve with warm Roasted Red Pepper Ketchup.
Pour blended sauce into a heavy saucepan, bring to a simmer; simmer about 30 - 45 minutes, or until very thick. Taste and adjust salt and pepper.Serve warm or at room temperature.
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