Polenta Fries with Sesame-Ginger Yogurt Dip

• 1 tube precooked polenta (about 1 pound)
• 2 cups all-purpose flour
• 5 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• Sesame-Ginger Yogurt Dip, recipe follows
• 1 cup Greek yogurt
• 1 tablespoon za'atar
• 1 teaspoon grated ginger
• Zest and juice from 1 lime
• 1/4 teaspoon sesame oil
• Kosher salt and freshly ground black pepper

1. Square off the sides of the polenta.
2. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch).
3. Add the flour to a shallow baking dish or pie plate.
4. Dredge the polenta sticks in the flour and shake off the excess.
5. Heat the canola oil in a large nonstick skillet over medium heat.
6. Line a baking sheet with paper towel.
7. Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes.
8. Remove to the prepared baking sheet to drain.
9. Season with salt and pepper while hot.
10. Serve with Sesame-Ginger Yogurt Dip alongside.
11. Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl.
12. Whisk in the sesame oil and season with salt and pepper.

polenta, flour, canola oil, kosher salt, sesameginger yogurt, greek yogurt, ginger, lime, sesame oil, kosher salt

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/polenta-fries-with-sesame-ginger-yogurt-dip.html (may not work)