Baked Polenta Fries with Spicy Lime Mayo

We all crave those crispy on the outside, smooth on the inside, and just absolutely delicious fries but not necessarily the calories.  Talk about instant gratification.....we crave them, we eat them, and then we go kill ourselves in the gym. 

 No need to do that after devouring these sticks of goodness.  These baked polenta fries are low in calories, fat, and cholesterol. These little sticks of joy taste even better with the spicy lime mayo.  Enjoy!!!

Fries:
4 cups whole milk
1 cup water
2 tablespoons unsalted butter
2 1/4 cup cornmeal
1/2 cup grated Parmesan
2 teaspoons kosher salt, and more for sprinkling
2 tablespoons olive oil

Chili Lime Mayo:
3 tablespoons mayonnaise
3 dashes Cholulua (or Tobasco)
1 teaspoon lime juice
Pinch salt

1. Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat.

2. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can do this a day ahead. Just be sure to cover and keep refrigerated.)

3. Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.

4. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a teaspoon of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges.

5. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.

Adapted from Bon Appetit

Yields two and a half dozen fries

Tortilla Soup with Chicken

Winter temperatures are here and we all crave that bowl of delicious soup to warm us up.  Soup has this magical power to warm us up and it just hits the spot. I have many fond memories of making soup with my mother who is an absolutely amazing cook.  Along with her homemade vegetable soup, chicken tortilla soup is one of my favorites.  It has the right amount of flavor, not too spicy, and just absolutely delightful.  I hope that you enjoy this recipe and stay warm and toasty this winter season.

• 1 large dried pasilla (negro) chile, stemmed and seeded
• One 15-oz can diced tomatoes in juice (preferably fire-roasted)
• 2 tblsp vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large sprig fresh epazote, if you have one
• salt
• 4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
• 1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
• A generous 4 cups (about 6 oz) roughly broken tortilla chips
• 1 large lime, cut into 6 wedges  

• Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
  
  Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
  
  Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if usiing. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
  
  Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately.
  
  Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second).
  
  -Adapted from Rick Bayless