POLENTA FRIES WITH CHEESY CHIPOTLE DIPPING SAUCE

Ingredients:

3 cups water
1 ½ cups polenta or yellow cornmeal
½ cup + 2 tablespoons grated Parmesan, divided
¼ cup olive oil, divided
Kosher salt and black pepper to taste
½ cup Sir Kensington’s Chipotle Mayonnaise
1 lime, zested and juiced

Instructions:

1. Coat an 8½×12-inch baking sheet with nonstick spray.
   
2. Boil water in a large saucepan over high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook polenta until thick and beginning to pull away from sides of pan, 3-5 minutes.
   
3. Off heat, stir in ½ cup Parmesan and 2 tablespoons oil; season with salt and pepper. Spread polenta evenly onto prepared baking sheet. Press plastic wrap onto surface; chill until firm, at least 1 hour or up to 2 days.
   
4. Preheat oven to 400° with rack in center position. Coat a large baking sheet with nonstick spray.
   
5. Uncover polenta and cut into 4×½-inch strips. Separate fries and arrange on prepared baking sheet; drizzle with remaining 2 tablespoons oil and season with salt and pepper.
   
6. Bake fries until brown, 40–50 minutes.
   
7. Meanwhile, whisk together chipotle mayo, remaining 2 tablespoons Parmesan, 2 teaspoons lime juice and ½ teaspoon lime zest.
   
8. Let fries cool briefly on pan to crisp before serving with Cheesy Chipotle Dipping Sauce.