Crispy Panko Polenta Fries

INGREDIENTS:

• 1 cup polenta (quick-cooking or regular)
• 3 cups water or vegetable broth
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon butter or olive oil
• Freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Kooshy Italiano Panko Breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Olive oil or cooking spray

INSTRUCTIONS:

1. In a medium saucepan, bring water or vegetable broth to a boil. Add salt, then slowly whisk in the polenta. Reduce the heat to low and cook according to package instructions, stirring frequently until thick and creamy (about 5 minutes for quick-cooking or 15–20 minutes for regular polenta).
2. Once thickened, remove from heat. Stir in Parmesan cheese (if using), butter or olive oil, and a few cracks of black pepper.
3. Pour the cooked polenta into a lined or lightly oiled baking dish and spread it into an even layer about 1/2-inch thick. Cover and refrigerate for at least 1 hour, or until firm.
4. Once chilled, slice the polenta into fry-shaped sticks.
5. Place flour in a shallow dish. In a second dish, add the beaten eggs. In a third dish, combine panko breadcrumbs.
6. Dredge each polenta fry in flour, dip in the egg, then coat in the seasoned panko breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
7. Bake or Fry the Fries:
   • To Bake: Preheat the oven to 425°F (220°C). Arrange fries on a parchment-lined baking sheet and lightly spray or drizzle with olive oil. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
   • To Fry: Heat 1/4-inch of oil in a large skillet over medium heat. Fry the polenta fries in batches for 2–3 minutes per side, until golden and crisp. Remove and drain on paper towels.
8. Serve the crispy polenta fries warm with marinara sauce, aioli, or your favorite dipping sauce.

ITALIAN AIOLI

Ingredients:

• 1/2 cup mayonnaise
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard (optional, for extra depth)
• 1/2 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and parsley)
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley or basil, for garnish (optional)

Instructions:

1. Mix the Ingredients: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and lemon zest.
2. Add Olive Oil and Seasonings: Drizzle in the olive oil and add Dijon mustard (if using). Stir in the Italian herbs and season with a pinch of salt and freshly ground black pepper.
3. Adjust Seasoning: Taste the aioli and adjust the salt, lemon, or herbs as desired.
4. Garnish and Serve: Garnish with freshly chopped parsley or basil, if desired. Serve immediately with polenta fries, or refrigerate for up to 3 days.