For Polenta Fries:
1 cup Castle Valley Mill Stone Ground Yellow Grits
2 cups water
2 cups milk
4 ramp leaves finely chopped
1/2 cup grated parmesan cheese
kosher salt and black pepper
3 tablespoons salted butter, melted
For Lemon Aioli:
1/2 cup Olive oil based mayo
1-2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
Remainder of chopped green ramps
1/2 teaspoon cayenne pepper
In a medium saucepan, bring water, milk and grits to a boil.
Slowly whisk in the polenta, the chopped ramps, 1/4 cup parmesan, and season with salt.
Stir until the polenta is soft and thick, about 30 minutes.
Turn the heat off, cover the pot, and let the polenta sit 5 minutes.
Line an 8×8 square baking dish with parchment paper.
Spread the polenta in an even layer in the baking dish.
Freeze 15-20 minutes, until set, or 1 hour in the fridge.
Preheat the oven to 425 degrees.
Lift the polenta out of the baking dish and cut into 1/4 inch thick “fries.”
Place the fries on a baking sheet covered with parchment paper and spray olive oil baking spray.
Sprinkle with salt and pepper. Spread the fries in an even layer.
Bake for 15 minutes, then carefully flip – spray with oil. Bake for 15-20 minutes more, until extra crispy.
While the fries are baking, mix together the melted butter and half the chopped green tops of ramps.
Remove the fries from the oven and gently toss with the butter.
Mix all ingredients in a bowl until smooth and creamy. Serve the fries with Lemon Aioli for dipping and enjoy!