Use cornmeal to make these uber-tasty baked polenta fries.
Jewish Week Online Columnist
I once interviewed a prominent cookbook author about Chanuka foods, and how all things fried are totally tasty. She told me: "I always say you can take a lego piece and throw it in the fryer and it is so delicious." Fried things are obviously delicious, and I'm a sucker for a perfectly crisp french fry. But frying everything all the time is... not exactly artery-friendly. Luckily, we can get that crispy crunch in other ways, as with these golden-brown baked polenta fries.