Recently, my friend, KLM, found out she was allergic to gluten. As an attempt for a ‘Gluten Free’ Recipe, we made Polenta Fries with a Spicy Lime Dipping Sauce. I can guarantee there will be many more “Gluten Free” Recipe attempts to come! This recipe was originally founded from Bon Appetit, and altered a little bit to our liking…
Fact of the Day: ‘Gluten’ is a protein found in wheat, barley, rye and sometimes oats. According to LiveStrong, Wheat is one of the most common food allergens in the United States.
- 4 cups whole milk
- 1 c. water
- 2 Tbl. Unsalted butter
- 2 ¼ c. cornmeal
- 1 c. shredded parmesan cheese
- 2 tsp. kosher salt, and some additional for seasoning while baking
- 2 Tbl. Olive oil
Preheat your oven to 450*F. Spray cookie sheet with non-stick cooking spray. Set aside.
In a large stock pot, over medium-high heat, bring milk, 1 c. water and butter to a boil. Gradually whisk in the cornmeal. Once mixed in, reduce heat to low. Cook until polenta becomes very thick and sticky, pulling away from the sides of the pot. Keeping heat low, stir often for about 8 minutes. Remove the pot from heat.
Stir in ½ c. parmesan cheese (reserve the other ½ c. for later) and 2 tsp. kosher salt. Now, with your greased baking sheet ready, immediately transfer mixture onto cookie sheet. Spread dough out about ¾ inch thick. Wrap cookie sheet with plastic Saran wrap and refrigerate until cool/firm for about an hour.
Once cooled/firm, remove from fridge and cut the polenta into French fry looking pieces (about ¾ inch-wide by 3 inch length strips). Brush top with olive oil and sprinkle with kosher salt. (We sprinkled extra parmesan cheese on ours, both sides, to crisp up a little bit in the oven. 🙂 ) Bake for 10 minutes. Flip fries over, brush other side with olive oil, sprinkle with kosher salt and add a little bit of the reserved parmesan. Bake for another 10 minutes.
Spicy Lime Dipping Sauce (*this sauce recipe doesn’t make a whole lot, and since I’m a mayo-kind of girl, and so is KLM, we doubled the recipe & added some garlic & extra tabasco. #chubs …here is the doubled version.)
- 6 Tbl. Mayonnaise (since the recipe is ‘gluten free’, which for some reason I think means “Healthier than normal”… use the full fat mayo. 🙂 You deserve it.)
- 6 dashes Tabasco (Cholulua and Frank’s Red hot also would work well… whichever you have in your fridge!)
- 2 tsp. lime juice
- Pinch of salt
- 1/8 tsp. garlic
Mix all together, til smooth. Serve with Polenta Fries. ENJOY!