{"id":2840,"date":"2016-02-12T13:32:56","date_gmt":"2016-02-12T20:32:56","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2840"},"modified":"2016-03-03T14:27:13","modified_gmt":"2016-03-03T21:27:13","slug":"herbed-polenta-fries","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/herbed-polenta-fries.html","title":{"rendered":"Herbed Polenta &#8220;Fries&#8221;"},"content":{"rendered":"<div class=\"recipe-title-sidebar \">In his &#8220;A Tuscan Son&#8221; menu, Tony Oltranti serves Polenta with Franklin&#8217;s Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction\u2014cooked with sage, rosemary, and Parmigiana-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the &#8220;fries&#8221; are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.<\/div>\n<div class=\"content-container\">\n<div class=\"content-and-rail\">\n<div class=\"main has-rail my-template\">\n<div class=\"recipe-and-additional-content\">\n<div class=\"recipe-content\">\n<div class=\"recipe-summary\"><\/div>\n<div>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Olive oil for brushing<\/li>\n<li>3 1\/4 cups cold water 1 cup polenta (not quick-cooking)<\/li>\n<li>1 teaspoon chopped sage<\/li>\n<li>1 teaspoon chopped rosemary<\/li>\n<li>1\/2 cup grated Parmigiana-Reggiano<\/li>\n<li>2 tablespoons unsalted butter, cut into bits<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Brush an 8-inch square baking dish with oil.<\/li>\n<li>Combine water, polenta, herbs, and 3\/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking.<\/li>\n<li>Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes.<\/li>\n<li>Stir in cheese and butter until incorporated,<\/li>\n<li>Transfer polenta to baking dish, spreading evenly with a dampened rubber spatula.<\/li>\n<li>Chill, uncovered, until set, about 45 minutes. \u00a0Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).<\/li>\n<li>Preheat broiler.<\/li>\n<li><span style=\"line-height: 1.5\">Line a baking sheet with foil and brush with oil.<\/span><\/li>\n<li>Unmold polenta.<\/li>\n<li>Cut into 16 (about 4- by 1-inch) sticks.<\/li>\n<li>Brush tops with oil and space evenly on baking sheet.<\/li>\n<li>Broil about 4 inches from heat until golden, 15 to 20 minutes.<\/li>\n<\/ol>\n<\/div>\n<div>\n<p><strong>Serves: <\/strong>Makes 4 to 6 (side dish) servings<\/p>\n<\/div>\n<p><strong>Source: \u00a0<\/strong>By \u00a0Lillian Chou &#8211;\u00a0\u00a0<a href=\"http:\/\/www.epicurious.com\/source\/gourmet\">GOURMET<\/a>, January 2011<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In his &#8220;A Tuscan Son&#8221; menu, Tony Oltranti serves Polenta with Franklin&#8217;s Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction\u2014cooked with sage, rosemary, and Parmigiana-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the &#8220;fries&#8221; are golden and &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/herbed-polenta-fries.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Herbed Polenta &#8220;Fries&#8221;&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,14],"tags":[106],"class_list":["post-2840","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-ethnic-italian","tag-mlk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2840"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2840\/revisions"}],"predecessor-version":[{"id":2980,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2840\/revisions\/2980"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}