Recipe: Artichoke and Asiago Polenta Fries

Cook polenta as per cooking instructions on the bag. Just before Polenta is done cooking, whisk in ½ of a container of Summer Fresh Artichoke and Asiago Dip to the polenta. Once polenta is done cooking, spread polenta evenly on a parchment paper lined baking dish and chill in the fridge until firm (approx.. 45min). Unmold polenta on to cutting board and cut into 1-inch sticks. Place sticks on lined baking tray brush with olive oil, place in 475F broiler. Broil until just golden and remove. Top with chopped parsley and basil. and serve with Summer Fresh Bruschetta.