Ketchup Red Pepper Sauce with Herbed Polenta Fries Recipe Mrs. Wages
Ketchup Red Pepper Sauce with Herbed Polenta Fries

Ketchup Red Pepper Sauce with Herbed Polenta Fries

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Ketchup Red Pepper Sauce with Herbed Polenta Fries

Ingredients

1 cup water

2 cups milk

1 Tbsp butter

2 tsp dried thyme

2 tsp dried basil

1 cup plus 2 Tbsp yellow cornmeal

1/2 cup shredded smoked Gouda cheese

1 cup vegetable oil

3/4 cup prepared Mrs. Wages® Ketchup

1/3 cup pureed sweet roasted red peppers

1 Tbsp minced fresh parsley

1/2 cup all-purpose flour

Directions

1Lightly coat an 8-in. square baking pan with cooking spray; set aside.

2In a large saucepan, combine the first five ingredients. Bring mixture to a boil over medium heat; stirring frequently. Slowly whisk in cornmeal; reduce heat to low. Cook and stir with a wooden spoon until polenta is very thick and pulls away from the sides, about 10-12 minutes.

3Stir in cheese until melted. Immediately transfer to prepared pan. Spread evenly. Cover with plastic wrap and place in refrigerator until very firm, about 3 hours.

4Meanwhile, for sauce, combine the ketchup, pureed peppers and parsley in a small bowl. Cover and chill until serving.

5Gently invert pan over a cutting board, holding polenta so that it does not crumble. Cut polenta into 3/4-in. wide x 4-in. long strips. Heat oil in a heavy skillet over medium high heat. Coat polenta in flour; shake off excess.

6Cook polenta in batches for 1-2 minutes on each side or until golden brown. Transfer to paper towels to drain. Serve with sauce.

Recipe suggestion: Grilled Pork Chops Recipe

 

Find more information on Mrs. Wages® Ketchup Tomato Mix here.

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