Double Duty Dinner Club Episode 1 Part 2: Corn Dog Bites

Double duty dinner, done! On Episode 1 we transformed Creamy Polenta with Sausage and Peas into Crispy Corn Dog Bites your kids will devour—no questions asked. The magic is in the method: blending leftover polenta creates an incredibly light and airy batter, while a touch of cornmeal adds that classic corn dog texture and crunch. Same ingredients, totally different meal—and they’ll never know it’s yesterday’s dinner making a comeback. Get the recipe below and tell us what we should make next on Double Duty Dinner! Ingredients: Corn Dogs 1½ cups all-purpose flour, divided ½ cup fine yellow cornmeal 2 tbsp granulated sugar 1 tbsp baking powder ¼ tsp salt 1 cup leftover polenta, room temperature 1¼ cups buttermilk 1 large egg 4 leftover cooked sausages, room temperature, cut into bite-sized pieces Neutral oil for frying (peanut or vegetable) Dipping Sauce ½ cup tomato sauce (leftover from last night!) ¼ cup ketchup Instructions: 1️⃣ Heat 2-3 inches of oil to 350°F in a heavy pot over medium heat. 2️⃣ Combine ¾ cup flour, cornmeal, sugar, baking powder, and salt in a small bowl. Set aside. 3️⃣ Blend leftover polenta, buttermilk, and egg until completely smooth. Pour wet ingredients into dry and mix until just combined. Batter should be thick enough to coat sausages. 4️⃣ Spread remaining ¾ cup flour on a shallow plate. 5️⃣ Coat each sausage piece in flour, then submerge in batter. Use tongs to transfer to hot oil and fry 3-4 minutes, turning occasionally, until golden brown. Work in batches of 4-6. Cool on a wire rack. 6️⃣ Mix tomato sauce and ketchup for dipping. 7️⃣ Serve hot and crispy! 💡 Chef’s Tip: Batter too thick? Add buttermilk. Too thin? Add flour. It should cling nicely to the sausage. #DoubledutyDinner #DoubleDutyDinnerClub #CookOnceEatTwice