In my attempt to keep on a vaguelly healthy path I've been eager to find as many healthy recipes as I can. I found this recipe for Polenta Fries through Not Quite Nigella and was excited to try them. I liked the fact they were so much like normal fries, yet apparently healthier! She used a Gorgonzola dipping sauce with hers, which sounds amazing, but I thought I'd try to be a little bit good and refrained myself from making the sauce too.
In a saucepan I heated the milk, stock and salt until it was nearly boiling. I actually have a confession to make here - when I went to get the ingredients, I didn't have a list with me - there was only a couple of things I needed so why would I need a list?! Well because I thought that I needed chicken stock....when the recipe said vegetable stock. It didn't matter, the recipe still turned out tasting really nice, but I'm curious to see what the difference would have been if I had of added vegetable stock. I'm not sure if there would have been a big difference.....
Anyway, to the milk/stock mixture I added the polenta (make sure you add it in almost a stream - not all at once) and whisked while it was cooking. You'll have to look at the back of the packet to see how long your type of polenta takes to cook - mine took a few minutes. You can tell it's ready when it becomes very thick and comes away from the wall of the saucepan. Once the polenta was cooked I added in the grated cheese and stirred.
Recipe Source: Not Quite Nigella