Polenta Crusted Yucca Fries with Spicy Lime Sauce

Directions

• 1

  Place the frozen yuca in a large stock pot. Fill the stock pot with water until the yucas are covered. Bring water to boil and lower heat to simmer yucas until they are completely soft, about 30 minutes, making sure to refill the water as it evaporates. Drain yuca and allow cooling to room temperature. Carefully wipe each yuca with a paper towel and cut the larger pieces into thick spears.
• 2

  Place polenta in a deep dish and bread the yuca by gently pressing them in the polenta.
• 3

  In frying pan heat oil on high heat until it begins to smoke. Add polenta yuccas and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil.
• 4

  For spicy lime dipping sauce: In a medium bowl whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency.
• 5

  Serve in a small ramekin next to fried yuccas.