Snug Hollow Polenta Breakfast Fries
recipe from our friend Barbara Napier at Snug Hollow & photography from Talitha Schroeder
What is locally known in Kentucky as fried cornmeal mush is known in culinary circles as polenta. We make our polenta with quick grits and water.
Ingredients
4 cups water
Salt
1 T tamari sauce
6T butter
½ t ground sage
½ t thyme
Hot pepper flakes
1T nutritional yeast
2 cups grits (quick cooking)
Directions
Combine water, butter, tamari, butter, yeast, salt, and pepper flakes to taste in a heavy pot over medium-high heat. Bring to a boil, reduce heat and slowly stir in grits. Stir constantly until polenta pulls away from the sides of the pan and most of the liquid has been absorbed.
Transfer polenta to a 9 x 13” sheet pan lined with plastic wrap and spread to fit the pan. Smooth top with spatula and refrigerate until chilled and set.
Version 1 – Pour oil into a heavy skillet and heat over medium until hot. Cut polenta into 1” sticks, coat with flour and fry until crisp, turning once. Drain on paper towels.
Version 2 (gluten free & less messy) – preheat oven to 430℉, cut polenta into 1” sticks. Spread out individually on a lined baking sheet. Brush with a little tamari & roast for ~15 minutes or until crispy!
The sausage seasoning makes these a great stand-in for traditional breakfast sausage and the perfect go-with to scrambled eggs.
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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