Polenta-Coated Zucchini Fries with Quick Harissa Aioli

The polenta contributes a crunchy coating to these fries, but the centers stay soft. I give you two options for cooking these: baking these will produce a crunchy chip, and grilling them will result in smoky flavor and a softer texture, not unlike grilled zucchini. Both methods are delicious and easy.

I usually cheat and make the aioli from store-bought mayonnaise. It’s still delicious, and you don’t have to worry about raw eggs sitting out past their prime. Harissa is a hot-pepper