A new twist on the french fry served with fondue power and basil bounty!
1 package pre-made polenta
2 tablespoon extra virgin olive oil
salt and pepper
Parmesan Dipping Sauce:
¼ white onion
1 tablespoon of olive oil
¼ – ½ cup milk
¼ cup white wine (optional)
¼ cup italian cheese blend
¼ cup shredded parmesan
cracked black pepper
1 teaspoon nutmeg.
Handful of globe and sweet basil leaves
2 cups water
1 teaspoon salt
1 cup extra virgin olive oil
No nutrition information available
Preheat the oven to 425°. Slice the polenta 'brick' into equal fry-sized pieces. On non-stick baking sheet, toss them in olive oil and season with sea salt and cracked black pepper. Place the fries in the oven, flipping occasionally until golden brown.
For the Parmesan Dipping Sauce, dice onion and sauté in about a tablespoon of olive oil. Once the onions are cooked through, add ¼ – ½ cup milk, ¼ cup Italian cheese blend, ¼ cup shredded parmesan, cracked black pepper and 1 teaspoon nutmeg. Whisk until the cheese is melted completely and the sauce is creamy. This can be made ahead and kept in the fridge for a few hours. Once needed, warm up over medium-low heat until creamy again. Wine can be added for extra flavor and to help thin the sauce out.
The super simple Basil Oil comes together quickly. Start by blanching the basil leaves in boiling, salted water. This takes just a few seconds and the leaves should then be transferred to an ice bath to stop the cooking. Next, dry the leaves with a clean dish towel and transfer to a food processor. While pulsing, drizzle oil in until you've reached the right consistency and color (should be a healthy shade of green but more oil than leaves). The blanching brings out the basil flavor and helps to retain that beautiful green color. Place the basil oil in a glass container and the container in a sauce pan with about an inch of water. On the stovetop over low heat, warm the basil oil through to help steep the basil even more (about 10 minutes).
Plate it up! Smother the parmesan sauce over a dinner plate and place the fries directly on top of the fluffy, creamy goodness. Top it all off with a little drizzle of the oil and dig in - make sure to get a bite of the fries, sauce and oil in one!