I'm going to try this recipe this weekend, minus the butter! My restaurant makes a similar appetizer using emmer grain as the base instead of polenta, but I found some polenta in the cupboard so that's what I will use. I'm excited to see how they turn out. I love the ones we serve and Emmer and Rye in Seattle, but of course a real chef is making those.
I will just comment on my own post.....these were delicious!!!! I dipped mine in hotsauce or a yogurt based chilli sauce. Amazing and so much better for you than a real fry!
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