RECIPE: POLENTA FRIES

INGREDIENTS
DIRECTIONS
- Place stock, milk, cream, garlic, thyme and salt in 2 quart to gallon sauce pan, bring to boil
- Whisk in cornmeal, lower heat to simmer, constantly stirring
- Add cheese and butter, mix til butter is melted
- Place even layer of polenta ion an oiled sheet pan, cool til nice and stiff
- Cut into strips, the size of fries, lay out on sheet pan, drizzle with olive oil and place in oven at 425 for 15-20, until desired crispiness
- In a mixing bowl, break up black garlic cloves, add Italian parsley, lemon and mayo. Salt and pepper as needed
- Heat Stancato’s Authentic Meat Sauce in a Sauce Pan
- Remove polenta fries from oven, place on plate or serving platter, top with Stancato’s Meat sauce, then shredded Aged Provolone, followed by garlic parsley aioli
- Enjoy