Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Polenta Fries

Polenta Fries

When we come across polenta fries, we are never able to pass them up! When I was a kid and visiting family in Italy, I have the fondest of memories eating these around a big table full of happy people. I had never had them before and was never able to get them off my mind. Fast forward, I now make these fairly regularly for my family (and we always choose them when we see them on a menu). Sometimes I’ll make the polenta specifically for this purpose, and other times I repurpose leftover polenta from the day before (note- I will consciously make far more than we need so the fries can happen the next day). In a pinch, I’ll also buy rolls of ready made polenta at the grocery store. These I’ll simply slice into discs which may be topped with fresh mozzarella for yummy little pizza-like bites. Either way, it’s hard to go wrong! Also, keep in mind these make wonderful croutons  simply cut them into cubes before frying.


I do not recommend quick cooking/instant  polenta. Thisbtends to be more fragile when frying.

The hot oil will splatter quite a bit. Please prepare with caution and keep children and pets away from the stove. And, there will be some clean up involved.  

 Polenta Fries



2 cups cooked polenta

Salt & pepper to taste

1/2 cup parmesan cheese

2 tbsp fresh Chèvre

1 tbsp olive oil or butter

herbs of choice

Olive oil and grapeseed oil for frying


1- Prepare Polenta per package directions, best to choose traditional over quick cooking. Season with sea salt and fresh ground pepper to taste.

2- Per every cup of cooked Polenta, add approximately 1/4 c (or more) fresh grated Parmesan (if vegan sub your favorite option). Stir in fresh Chèvre (optional), olive oil/butter, and herbs.

3- Line a baking sheet or rectangular pan with parchment or olive oil (glass works well here) and spread Polenta evenly across pan. Allow to cool and set. Cover and refrigerate for an hour or overnight.

4- Line a baking sheet with paper towel.

5- In a large cast iron or heavy bottomed pan or Dutch oven (6 quart size works well), add a combination of olive oil and grape seed oil (about 1/2 & 1/2) to measure about 1" and heat to about 300F.

6- Slice Polenta into fry-like sticks and carefully add to the hot oil in small batches, careful not to over crowd. ( Warning- there will be a lot of splattering. Keep children and pets away).

7- Allow to fry for about 5 minutes (they are still fragile at this point) and gently turn allowing to continue for about another 3-5 minutes, until golden brown all around. If you find they are cooking too quickly, lower heat, if taking too long, raise heat, but not above 350F.

8- Remove from oil with a slotted spoon or handled strainer and set on paper towel lined tray.

Serve with your favorite Marinara (or aioli) and a pile of Parmesan for dipping! They should be tender on the inside, crispy on the outside!



A little more well done and crispy is never a bad idea! 

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