Mamalyga Fries with Sour Cream Ketchup
I got this recipe idea from @halfbakedharvest. She made the most delicious polenta fries. But I decided to switch it up Romanian style.
My husband and I first bonded over, what he calls, mamalyga. My Bubbie used to call it tocan. We were in the car on one of our first dates and I was telling him about something I like to eat called tocan. I explained that it was cooked cornmeal and that I loved to eat it with sour cream. Well, he had the same love for what he called mamalyga.
I made an amazing, easy sauce for these ‘fries’. I love eating mamalyga with sour cream and fries with ketchup, so I merged the two.
So there you have it, a simple food that brought me and my husband together, now elevated into fries. Try it, you’ll fall in love too and gossip about them all day long.
Mamalyga Fries with Sour Cream Ketchup
Yield: 4-6 servings
INGREDIENTS:
1 cup fine cornmeal
2 cups water
1 tbsp fresh herbs (parsley, thyme, dill, basil) + 1 tbsp for seasoning
Salt/pepper, to taste
1/4 cup Parmesan cheese + 1 tbsp for seasoning
1/4 cup sour cream
1 tbsp ketchup
Cooking spray
DIRECTIONS:
1. In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in the cornmeal, 1 tbsp fresh herbs, 1/4 cup Parmesan, and season with salt/pepper. Stir until the cornmeal is soft and thick, about 3-5 minutes. Turn the heat off, cover the pot, and let sit for 5 minutes.
2. Line an 8x8 square baking dish with parchment paper. Spread the cornmeal in an even layer in the baking dish. Freeze 15-20 minutes, until set, or 1 hour in the fridge.
3. Meanwhile, whisk together the sour cream and ketchup for a tangy sauce. Set aside.
4. Preheat the oven to 425-degrees F. Lift the cornmeal out of the baking dish and cut into "fries".
5. Place the fries on a baking sheet and spray all sides with cooking spray. Season with salt/pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15 minutes, then carefully flip. Bake for 15 more minutes, until extra crispy.
6. Remove fries from oven , and while still hot season with more Parmesan and fresh herbs. Serve with sour cream ketchup. Enjoy!
*Recipe adapted from @halfbakedharvest
