Just finished teaching another delish class at Ninety Acres Culinary Center in Far Hills, NJ and wanted to share a recipe everyone loved (they all took home doggie bags of it!). I’ve been on a hiatus from posting recipes since my move from the city back to New Jersey. As soon as I get completely unpacked and find the box with my good camera in it, I will resume cooking and posting recipes with great photos. But for now I hope you enjoy a little iphone picture of todays group at Ninety Acres, along with this easy and fun recipe for Polenta Fries. These babies are a fun, kid-friendly, adult pleasing way to use and serve polenta, or left over polenta. I served it today with a savory, comforting, layers-of-flavor bowl of goodness called Braised Chicken Puttanesca, but that recipe will have to wait until another post (and my camera.)
And here is my schedule for the next month or so at Ninety Acres. Remember, you don’t have to come to Ninety Acres to have a FoodFix! Check out my FoodFix FaceBook page to see some great pics of me doing “in-home” private sessions with clients from Chappaqua to Brooklyn and beyond! My Events page outlines some ideas for at-home sessions.
At Ninety Acres:
March 17 – Cooking Lighter 3 – 11-2 pm
March 24 – Cooking Light 4 – 11-2 pm
April 12 – Elegant Passover Makeover – 6:30 – 9:30 pm
April 14 – Southern Favorites Light 6:30 – 9:30 pm
Give yourself a gift and come and see me at Ninety Acres or book an in-home private session, girls night out, date night in, or any other reason to get together with friends and cook in your own kitchen!
2 cups reduced fat milk
2 cups quart chicken stock
2 tablespoons butter
1 cup dry instant polenta
½ cup grated Parmesan or Romano cheese
1/4 cup chopped fresh parsley
salt and pepper to taste
¼ cup (or more if needed) Extra virgin olive oil
In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, then taste. Season with salt and pepper to taste. Spread polenta evenly over a cookie sheet or baking sheet that is lightly greased or lined with parchment. The polenta is sticky and won’t spread easily, so using a rubber spatula that you keep rising with warm water, will make it easier…or you can simply use your fingertips (well-moistened) for the easiest and most fun way to spread the polenta out. Place the polenta in the refrigerator and allow to harden and cool.
Transfer the cooled polenta to cutting board and cut into cut into “fries”…which are about a ½ inch by 3 1/2 inch sticks.
Place “fries” on baking sheet lined with parchment. Drizzle parchment with olive oil and drag the “fries” through the oil, evenly coating on all sides.
Bake for 10-15 minutes until golden brown. They should be crispy-ish on the outside and soft and steamy on the inside.