On several occasions I have entered into the debate of whether or not polenta is an ingredient that should be celebrated or scorned; usually debating on the celebratory side. While today’s recipe is not exactly directly linked with polenta, there are definitely some polenta-inspired elements to it.
Like the majority of human beings who have ever eaten polenta chips, I am a fan. Simple as that. In fact, I am a fan of almost every kind of chip; which is why I have a whole series of chip-orientated posts in the pipeline- stay tuned! I might even go as far as saying I could devour a sizzling bowl of polenta chips faster than their French fry equivalents.
During one of my many episodes of craving, fantasising and googling unique food combinations, my mind drifted to roast pumpkin, then to polenta fries, and then back to pumpkin. Before I knew it, my brain had fused the two together and right in front of me was a scribbled and makeshift recipe for pumpkin polenta fries.
This recipe is an expansion of a simple pot of pumpkin puree, I had no real idea about what I was doing, or if it was going to work out- but that is how most of my creations begin! I added half a cup of milk and half a cup of polenta to the mashed equivalent of a small pumpkin, along with a knob of butter, a pinch of salt and a grind of pepper. I wanted to harness the milk’s creaminess and the polenta’s absorption to create a firm mixture, the nutty flavour and texture was an added bonus!
Spread into a thick slab on a cling-filmed baking tray, I resisted the urge to eat the mixture then and there, instead, enjoying the sweet scented steam while it cooled. The next day dragged on; all I could think about was the bright orange mixture chilling in my refrigerator. Alas, I knew that this was a necessary step for the mixture to hold its shape.
That night, I sliced the mixture into thick fingers and carefully removed them from the tray. I coated them in flour with a hint of cayenne pepper, which I love because of the tingly warmth that it gives you.
Not one to ever deep fry anything, I oven baked them like my churros, at 180°C for 45 minutes, rotating them every 10 minutes. The timing on one oven is always going to differ from the next, so it is best to keep an eye on them and leave them until they are a shade that you find most desirable.
Unlike your average Kiwi, I detest tomato sauce, so instead I served mine with a quick Greek yoghurt sauce- yoghurt, lemon juice and ground cumin. And then I ate them in bed; paradise.