{"id":40815,"date":"2023-02-24T01:31:06","date_gmt":"2023-02-24T09:31:06","guid":{"rendered":"https:\/\/www.jewishindependent.ca\/?p=40815"},"modified":"2023-02-22T20:45:32","modified_gmt":"2023-02-23T04:45:32","slug":"polenta-fries-dipping-sauces","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2023\/02\/24\/polenta-fries-dipping-sauces\/","title":{"rendered":"Polenta fries & dipping sauces"},"content":{"rendered":"

My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I\u2019m expecting a call from the Air Fryer\u2019s union any moment, complaining about my employment practices.<\/p>\n

Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated tofu for lunch (me, not Harvey \u2013 he\u2019d rather stick forks in his eyes than eat tofu) and, well, dinner could be anything. We cook steaks, salmon and chicken in there, make grilled cheese sandwiches, reheat leftovers and cook veggies in it. The only thing I haven\u2019t tried in there is desserts. And cocktails. Stay tuned. I\u2019m embarrassed to say, but our other appliances are exhibiting textbook signs of jealousy. No small wonder.<\/p>\n

My newfound interest in cooking, coupled with our purchase of the Air Fryer, has opened up whole new vistas. The Air Fryer has inspired me to try recipes I never dreamed I\u2019d try. For someone who could easily eat the same meal every day for a month, this is, quite frankly, a revelation.<\/p>\n

Generally speaking, I\u2019m the polar opposite of a culinary ambassador. I fit better into the \u201cculinary misanthrope\u201d or \u201cculinary misfit\u201d category. My father used to comment on my indiscriminate eating habits this way: \u201cShelley would eat out of a puddle.\u201d It was true. As long as somebody else cooked it, I\u2019d eat it. It didn\u2019t matter what it was. But alas, the Air Fryer has lifted me to new heights. I now soar with the eagles and run with the wolves. I apologize for the hyperbole, but I\u2019m so excited, I just can\u2019t hide it. (Nor can the Pointer Sisters.)<\/p>\n

\"photo<\/a>So, as I was about to say, I\u2019m constantly in search of new recipes\u00a0 I can incorporate into my Air Fryer repertoire. This week it was polenta fries. Polenta is boiled cornmeal that can be served as a hot porridge-like dish, or it can be allowed to cool and solidify into a loaf\/log that can be baked, fried or grilled. I used the pre-cooked loaf\/log version because it\u2019s more versatile. It comes in regular and garlic basil flavour and can be purchased at most grocery stores. It\u2019s often referred to as \u201ctubed polenta.\u201d<\/p>\n

Having stumbled across numerous recipes for polenta fries, I decided to make it my new food project. I looked up its nutritional value and found that it\u2019s a good source of fibre and protein, it\u2019s gluten-free, rich in complex carbohydrates and antioxidants, low in fat and low in calories. Win-win all around. Polenta has a very convincing personality, especially when you pair it with some yummy dipping sauces.<\/p>\n

AIR FRYER POLENTA FRIES
\n<\/strong>18-oz (500-gram) pre-cooked polenta log
\n<\/strong>pinch of salt and pepper
\n<\/strong>paprika (optional)
\n<\/strong>olive oil spray (or just use olive oil)<\/strong><\/p>\n

    \n
  1. Cut the polenta log into french fry-slice pieces and put in a large bowl.<\/li>\n
  2. Spray the polenta fries with the olive oil spray or drizzle with olive oil to coat them all evenly. Sprinkle with salt and pepper and paprika (optional).<\/li>\n
  3. Place the polenta fries in the air fryer basket in a single layer, leaving space between them.<\/li>\n
  4. Bake at 380\u00b0F for 18 to 20 minutes, or 400\u00b0F for 10 to 14 minutes. Flip the fries halfway through cooking. The outside should be crispy and the inside will be sort of creamy.<\/li>\n
  5. Serve with your favourite dipping sauce. I made garlic aioli and lemon sauces, both of which were a big hit.<\/li>\n<\/ol>\n

    GARLIC AIOLI
    \n<\/strong>1\/2 cup mayonnaise
    \n<\/strong>1 clove garlic minced
    \n<\/strong>1 tbsp lemon juice
    \n<\/strong>1\/4 tsp kosher salt
    \n<\/strong>2 tsp olive oil
    \n<\/strong>1\/4 tsp pepper<\/strong><\/p>\n

    Mix all ingredients together in a small bowl and refrigerate at least 30 minutes before serving.<\/p>\n

    LEMON DIPPING SAUCE
    \n<\/strong>1\/2 cup mayonnaise
    \n<\/strong>2 tbsp lemon juice
    \n<\/strong>2 tsp finely grated lemon zest
    \n<\/strong>1 tsp Dijon mustard
    \n<\/strong>salt and pepper to taste<\/strong><\/p>\n

    Mix all ingredients together in a small bowl and refrigerate for 30 minutes before serving.<\/p>\n

    MINT DRESSING
    \n<\/strong>1\/2 cup extra virgin olive oil
    \n<\/strong>1\/2 cup fresh lemon juice or lime juice
    \n<\/strong>1\/4 cup packed fresh mint leaves
    \n<\/strong>3 tbsp honey or maple syrup
    \n<\/strong>1 tbsp Dijon mustard
    \n<\/strong>2 cloves garlic, minced
    \n<\/strong>1\/4 tsp fine sea salt
    \n<\/strong>10 twists of freshly ground black pepper<\/strong><\/p>\n

    In a food processor (or Magic Bullet), combine all of the ingredients and blend until smooth. Add more salt and\/or pepper if necessary.<\/p>\n

    This dressing will keep well, covered and refrigerated, for up to one week. It\u2019s thinner than the dips, but it\u2019s delicious with everything \u2013 it\u2019s great on salads, orzo, tomatoes and cucumber, with parmesan cheese, goat cheese or feta cheese.<\/p>\n

    While I\u2019m on the topic of dips and sauces, I have to share one of my favourite and simplest recipes \u2013 lemon caper butter. I mostly use this on salmon but you could douse any fish in it and not regret it.<\/p>\n

    LEMON CAPER BUTTER
    \n<\/strong>4 tbsp butter
    \n<\/strong>1 clove garlic minced
    \n<\/strong>2 tsp capers, drained (I always add more)
    \n<\/strong>2 tbsp fresh lemon juice
    \n<\/strong>1 tsp lemon zest
    \n<\/strong>1-2 tsp chopped parsley
    \n<\/strong>salt and pepper to taste<\/strong><\/p>\n

    In a small saucepan melt butter over medium heat. Once the butter has melted, add the garlic, capers, lemon zest and lemon juice. Cook for two minutes, then season to taste with salt and pepper.<\/p>\n

    Despite all evidence to the contrary, I can cook. I\u2019m not ashamed to admit that there have been some culinary casualties over the years, but mostly I\u2019ve managed to keep myself and Harvey well fed and out of the ER. And, irony of ironies, the pandemic has given me the opportunity and impetus to try new recipes and new foods, and for that I\u2019m grateful. I\u2019m also grateful for the plethora of restaurants that do takeout and delivery. Never underestimate the power of a great slice of thin crust pizza. Or Chinese food and a movie. No, wait. That\u2019s what we do on Christmas. Now I\u2019m confused. Or maybe I\u2019m Confucius. Whatever. Bon appetit.<\/p>\n

    Shelley Civkin<\/strong>, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the <\/em>Richmond Review. She\u2019s currently a freelance writer and volunteer.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I\u2019m expecting a call from the Air Fryer\u2019s union any moment, complaining about my employment practices. Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[8729,3584,6073,3456],"class_list":["post-40815","post","type-post","status-publish","format-standard","hentry","category-life","tag-accidental-balabusta","tag-cooking","tag-food","tag-recipes"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/40815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=40815"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/40815\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=40815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=40815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=40815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}