It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Thursday, October 16, 2014
BAKED Savory POLENTA CHIPS (Fries)
other day Master Indy sent a message to slave saying, be sure to
bring Master back more Polenta Chips from the store! Now when Master
asks for something, you had better believe that slave will find it!
In this case it was not at a grocery.
researching more than 40 different recipes, slave has been perfecting
this one. Remember: to most of the world the term “chips” refers
to what we would call “fries”. Even found a derivative recipe
under the name of “Fried Mush” from the foot hills of the Ozarks.
Master Indy had method and reason for asking slave to do this one
dish. It makes a great lower fat snack. We all enjoy something to
nibble on while watching the big flat screen. Be it a race, baseball
or football game, a movie, or whatever, it will just be more
appealing with the right snack. A growing number of people can no
longer eat anything with wheat. So snacks made with corn become more
popular. Now wither you choose to fix this as a snack or as a side
dish, it will be very welcome!
is not a difficult recipe to follow, but like so many, it will take
time and effort. Those are our two favorite ingredients anyway!
tablespoons olive oil ¾ cup finely chopped red onion 2 cloves
garlic, finely minced 1 quart chicken broth 1 cup ground
yellow cornmeal 3 tablespoons unsalted butter (cut into pats) 1½
teaspoons kosher salt ¼ teaspoon ground white pepper ½ cup
of grated Romano cheese
5oz container of Non-fat plain Greek style yogurt
cup shrimp cocktail sauce
teaspoon cayenne pepper
your favorite dipping sauce will work, even a spicy Mexican cheese
out all ingredients before starting as once the polenta is cooking it
all needs to happen quickly.
the red onion. This year the crop of red onions did not get as much
rain as usual. As a result you might find this a bit “sharp”
tasting. Easy to fix. Soak the chopped onion in cold water for about
10 minutes after being chopped.
and chop the garlic. Remember watch out for any parts that are green
– these will make your food bitter, just pop them out with the tip
of your knife.
a large dutch oven, heat the olive oil over medium heat. Add the
drained red onion & salt and “sweat” them until they start to
turn translucent, about 4 to 5 minutes. Reduce the heat to
low, add the garlic, and stir for 1 to 2 minutes more,
making sure the garlic does not burn.
the quart of chicken broth and let that come to a boil.
for this slave uses chicken broth NOT chicken stock: Watch for
the difference so that you don't buy the wrong one. A broth is
used more for light soups and flavoring. A stock is heaver
tasting and has much more flavor.
that is at a light boil (tiny bubbles appearing in the liquid), you
are going to stir in the cornmeal. Now there is a trick to this.
You want to keep the liquid moving with one hand on the whisk. With
the other, pour the cornmeal in with a tiny thin stream. So it looks
like that old hour glass of the Wicked Witch of the West! The reason
is, if you get to much meal in at one time it will make a dry lump.
You do not want this.
you are going to be kept busy whisking this around constantly as it
cooks. (about 5 to 7 minutes) It will seem like an hour! You
will know that it is done when the really thick mixture starts to
pull away from the sides of the pot!
from the heat and stir in the butter and white pepper. Mix in the
Romano cheese and spoon into a sprayed 9 x 13 baking pan. At first
it will pull away from the sides, give it a minute. Spray the back of
a large serving spoon and use that to flatten the mixture out smooth
and pressed down.
cool on a wire rack, then place in refrigerator for at least 2
Any time you want something to
cook up crisp, always start with it cold! This works for hash browns,
oven fried chicken, or even corned beef hash.
together the ingredients for the dipping sauce at any time. However
if done the night before, it will let the flavors blend.
the oven to 425 degrees
(200 Celsius). Line a raised edge baking sheet with parchment paper
and spray it with cooking spray.
the polenta onto a cutting board and use a table knife to cut this
into strips like french fries.
these on the paper in one layer, not touching. Give it a LIGHT spray
and let that bake for about 17 minutes.
Slide it out and carefully use a spatula to turn these over. Spray
again lightly (A heavy hand on this will give you a nasty, soggy
mess!). Return it to the oven for another 18 – 20 minutes
or so. Just until they are
the fires or chips are finished, sprinkle with salt and possibly some
is so very lucky for the opportunity to serve My Master Indy
satisfy and restore.
nourish, support and maintain.
gratify, spoil, comfort and please,
nurture, assist, and sustain
buy slave's cookbook:
Little Black Book of Indiscreet Recipes by Dan White