What do you do with polenta if you don’t want to throw it into boiling water and make a creamy starch with it? I was overjoyed to find Sorted Food‘s crispy potato recipe, which includes covering the potatoes in polenta to give them a crisp crunch on the outside, while staying soft and fluffy on the inside.
This link will take you to a recipe for pork and cider cabbage, but the potato ingredients and instructions are mixed in there, too. Don’t give up.
I’m not a huge fan of potatoes in general, unless they’re mixed with cream, butter, and pureed until they’ve gone to heaven. But these weren’t bad at all. Especially with a little homemade spicy ketchup. Also, it’s a good texture – who doesn’t like crispety crunch?