When the Dutch delicious. magazine asked me to share a Bloody Mary recipe, I immediately said yes. To me, a Bloody Mary means weekend brunch. The meal that is hugely popular in cities like New York and Copenhagen, but (luckily!) also gets more common here in Amsterdam.
Therefore I like to drink my Bloody Mary with typical brunch dishes, like fluffy pancakes, bannock breads or toast with avocado and a poached egg. I make my cocktail itself pretty traditional: with tomato juice and vodka (2½:1), lemon juice, Worcestershire sauce, Tabasco, salt and pepper. I also like to add some chipotle pepper for a subtle smokey taste.
But there are way more options than the traditional Bloody Mary. Once I ate the most crunchy French fries, sprinkled with cheese and served with a wonderful tomato and Worcestershire dip. With that idea in mind I made a real Bloody Mary dip, with tomato sauce, Tabasco, Worcestershire sauce, lemon juice and a bit of vodka.
The result is a lovely spicy tomato dip with a kick. Even more delicious with these crispy Parmesan polenta fries.
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Parmesan Polenta Fries with Bloody Mary dip
1 ¼ cup (200 grams) polenta
4 cups (1 litre) vegetable stock
½ cup (50 grams) Parmesan cheese, grated
for the Bloody Mary dip:
½ cup (120 ml) tomato passata
juice of ½ lemon
2 tablespoons vodka
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco (use more or less to taste)
optional: celery salt
- Prepare the polenta according to package instructions, but use stock instead of water. Mix in ¾ of the Parmesan cheese and mix well.
- Pour the creamy polenta in a baking dish lined with baking paper. Leave to cool for at least 4 hours or overnight in the fridge.
- Meanwhile, make the Bloody Mary dip. Mix all ingredients in a bowl. Taste and add vodka or other ingredients to taste. Season with (celery)salt and pepper. Store the dip in the fridge.
- Turn the firm polenta carefully on your work surface. Cut the polenta into thick fries of about 0.5 inch (1,5 cm).
- Preheat the oven to 400F (200C). Place the polenta fries in a baking dish covered with baking paper. Drizzle with olive oil and roast them for 40-45 minutes. Turning them once.
- Sprinkle the rest of the Parmesan over the fries during the last 5 minutes of baking. The fries are done when they’re crispy and the cheese has melted.
- Sprinkle with coarse sea salt and serve with the Bloody Mary dip.