fun food

Polenta Fries with Avocado Chimichurri Dip

Serves 4

2 cups water
1 cup coarse polenta
1¼ teaspoons salt, plus more for sprinkling
1/8 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons minced fresh parsley
3 tablespoons olive oil
Avocado Chimichurri Dip (see recipe)

1. Line a 9-inch sheet pan with parchment paper or lightly grease with oil. In a small pot, bring water to a boil. Add polenta, reduce heat to low, and simmer for 6 to 8 minutes until thick, stirring often.

2. Remove polenta from heat and add salt, pepper, garlic, and parsley. Stir and transfer to sheet pan. Press polenta down to form a ½-inch-thick rectangle, and chill 1 to 3 hours or until firm. Once chilled, cut into ½-inch by 4-inch fries.

In a large nonstick skillet over