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Polenta Fries with Blue Cheese Dip

These fries are a great alternative to traditional ones made with potatoes. They bake up crispy and golden in the oven, too.—Rebekah Beyer, Sabetha, Kansas
  • Total Time
    Prep: 35 min. + chilling Cook: 10 min./batch
  • Makes
    15 servings (1-3/4 cups dip)


  • 7 cups 2% milk
  • 2 cups water
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/4 cups yellow cornmeal
  • 1 cup shredded smoked Gouda cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 2 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup canola oil


  • In a Dutch oven, bring the milk, water, butter, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
  • Stir in the Gouda cheese, basil and thyme. Spread into a greased 15x10x1-in. baking pan. Refrigerate for 1 hour.
  • Meanwhile, in a small bowl, combine the mayonnaise, blue cheese and cream cheese; chill until serving.
  • Cut polenta into 3-1/4x1/2-in. strips. Place flour in a shallow bowl. Dip polenta in flour; shake off excess.
  • In a large skillet, cook polenta in oil in batches for 3-4 minutes on each side or until golden brown. Serve with dip.
Nutrition Facts
6 fries with about 2 tablespoons dip: 470 calories, 36g fat (8g saturated fat), 34mg cholesterol, 403mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 10g protein.

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