Polenta Fries (Low Fat) with Gorgonzola Dipping Sauce
An original recipe by Not Quite Nigella
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2 cups low fat milk
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2 cups vegetable stock
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1 1/3 cups polenta (I find the superfine tends to clump so medium coarseness is best)
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1/2 cup parmesan cheese, finely grated
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1 teaspoon salt
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1.5 tablespoons oil for greasing and brushing
Gorgonzola dipping sauce (ok this is not low fat)
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50grams/1.5 ozs gorgonzola blue cheese
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1/2 cup cream
Step 1 - Grease a medium sized swiss roll tin or similar rectangular tin with sides. In a large heavy based saucepan, heat milk , salt and stock until almost boiling. Meanwhile grate the cheese and measure the polenta out. When the milk and stock are almost boiling, take a large whisk and whisk in the polenta adding it in a steady stream, do not add in one lot. Stir until cooked. I used Barilla instant polenta so it took three minutes but cook it for as long as the directions tell you to. Add in cheese and stir until combined.
Step 2 - Spread out into prepared tin using a spatula smoothing it over. Cool and then place in the fridge to set for an hour or two (or overnight).
Step 3 - When ready to bake, line two baking trays with greaseproof paper. Preheat oven to 220C/440F. Cut out chip shapes in the polenta and carefully place on the lined baking tray. With a brush, lightly brush over with the oil and bake in the oven for 25 minutes until you get some lightly charred bits.
Step 4 - Meanwhile, while it is baking, make the gorgonzola sauce. It only takes about 5 minutes. Heat a small saucepan on medium heat and crumble the gorgonzola into it and stir and cook it until it becomes quite soft. Add the cream and stir constantly until it becomes a smooth sauce. Serve this alongside the polenta chips.