Ketchup Red Pepper Sauce with Herbed Polenta Fries

Lightly coat an 8-in. square baking pan with cooking spray; set aside.

In a large saucepan, combine the first five ingredients. Bring mixture to a boil over medium heat; stirring frequently. Slowly whisk in cornmeal; reduce heat to low. Cook and stir with a wooden spoon until polenta is very thick and pulls away from the sides, about 10-12 minutes.

Stir in cheese until melted. Immediately transfer to prepared pan. Spread evenly. Cover with plastic wrap and place in refrigerator until very firm, about 3 hours.

Meanwhile, for sauce, combine the ketchup, pureed peppers and parsley in a small bowl. Cover and chill until serving.

Gently invert pan over a cutting board, holding polenta so that it does not crumble. Cut polenta into 3/4-in. wide x 4-in. long strips. Heat oil in a heavy skillet over medium high heat. Coat polenta in flour; shake off excess.

Cook polenta in batches for 1-2 minutes on each side or until golden brown. Transfer to paper towels to drain. Serve with sauce.