Polenta Fries with Salsa Verde

Bring milk to a boil.

Slowly add the corn meal while whisking the milk.

Bring down to medium heat.

Using a wooden spoon continue to stir your polenta for 15 minutes.

Add chopped basil and parmesan cheese.

Continue to stir for five minutes on low heat. (You will know you are done stirring once the polenta is pulling away from the sides of the pot and the mixture should be incredibly hard to stir).

Spread polenta onto a small greased baking pan until it’s an even ½-inch thick.

Cool in the fridge.

Cut polenta into even shapes measuring ½-inch by ½-inch by 3-inch.

Deep fry in hot oil for approximately 4 minutes or until polenta is a golden brown color.

Whisk egg yolks, mustard powder and salt together until becomes slightly frothy.

Add pepper and vinegar.

Continue to whisk and slowly drizzle 1 teaspoon of oil at a time. Do this until all of the oil is incorporated.

Note: Mixer is recommended but a bowl and whisk will work as well.

Using a food processor, mix everything but the oil on high speed until finely blended. (May need to turn the machine off twice, remove the cover each time, and use a rubber spatula to push the ingredients down towards the blade).

Once you have done this, you should have a dark green paste like mixture.

Turn the machine back on and slowly add the oil.

Remove your mixture form the food processor, and mix with aioli Season with Salt and Pepper to Taste