Ingredients

• 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

Instructions

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