Polenta Goat Cheese Fries

I was watching some BBC restaurant program and they mention making Polenta Goat Cheese Fries as one of their side dishes. Genius! I had to give it a try. Here's my version of the fries with herb crusted pork tenderloin and green beans.

Ingredients
3 cups water
1 cup corn meal
4 oz. goat cheese
Olive oil
Butter
Salt and pepper

Boil 3 cups of water.

Add 1 cup of cornmeal slowly.

I dumped my cornmeal in and ended up with lots of lumps which took some good elbow grease and my whisk to break up.

Cook while stirring constantly for about 15 minutes until nice and thick. If you think yours is too thick, you can always add a little water to get to the consistency you like.

Grab your 4 ounces of goat cheese.

Take the polenta off the heat and stir in the goat cheese. It should melt down and meld easily.

Season with salt and pepper to taste.

Pour mixture into a 8 x 8 pan and refrigerate.

Once cooled, it will solidify and be easy to cut. Flip your pan over and the polenta should come out easily.

Cut into strips.

And then cut in half.

Heat a skillet on high and add a good layer of olive oil and butter to fry up the polenta.

 Make sure you don't go easy on the oil and butter because the cheese has a tendency to burn easily and stick to the pan.

When you're done, the fries will be crispy on the outside, soft and gooey on the inside.

Are they good? Let's just say there were no leftovers in my house...

Try out this recipe and let me know what you think! How did they come out for you?