Sunday, May 13, 2007

Polenta Fries and Chili

This was a very successful combination, if I do say so myself. The chili had many 'sweet' spices: cinnamon, cloves, allspice, and cocoa powder (plus sweet corn, fire-roasted tomatoes and red peppers). It was very smoky, with lots of depth. The polenta fries were a bit of an experiment, but they were sooooo good. Sliced polenta (from store-bought tube), lightly pan-fried, tossed with sugar and spices and baked a little in the oven... they were perfect with the chili. Yum.

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