Polenta Fries with Cilantro Ketchup

These polenta fries are a great addition to any sandwich. If there was a such thing as gourmet french fries..these are it!
-Stephanie



FOR THE FRIES:

24 oz Polenta
3 qt Milk
4 ½ c Parmesan, grated
1 Lb. Whole Butter
To taste S & P

PROCEDURE
- In tilt kettle, bring butter, water, & milk to a boil , on med. heat for it will overflow quickly, keep an eye on it
- With whip, when it begins to boil add cheese and polenta slowly(should be mixed ahead of time)whipping constantly to prevent lumps,
- When all incorporated let cook until it is no longer grainy
- Do not turn off when cooked, season, taste re-season, should be over seasoned slightly, for the fridge will steal some flavor away
- Keep hot and pour onto parchment paper lined half sheet tray, smooth out with a rubber spatula, quickly, for it will firm up fast
- Chill in walk-in
- Pop out on cutting board and cut to desired shape and size
- Put in ½ hotel pen and line each layer with parchment paper, reserve for service
- Dust in flour and fry at 350 degrees, serve immediately

CILANTRO KETCHUP

48 oz Ketchup
24 oz Cilantro, finely minced
6 ea. Jalapenos, stemmed, seeded and finely minced