Yield: 4 servings
|1||Box; (13.2 ounces)|
|; instant polenta|
|Salt and pepper to taste|
|¼ cup||Fresh cilantro; chopped|
|½ cup||Finely diced onion|
|⅛ teaspoon||Chipolte peppers; pureed in food|
Prepare the instant polenta according to directions on box. Mix all other ingredients above the instant polenta. Smooth onto a pan (a cookie sheet will work), use a spatula, spread out 1 to 1½ inch layer of polenta.
Cool in refrigerator overnight. Cut into ½ to ¾ inch strips, 3 inches in length. deep fry until golden, remove, then serve with your choice of hot sauce.
To serve: place 4 polenta fries, on 6-inch plate, to form a square.
Continue to build 4 layers directly on top of each other. In center of square you built (with polenta fries) place small bowl, fill with Diablo sauce.
Yield: 4 servings.
CHEF DU JOUR JOVANNA CRUZ SHOW # DJ9461 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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