Polenta fries recipe
Origin :
Alpes du Nord
Some history
In Savoy, this fine-grained cornmeal is called "polinte" not "polenta", a word that was imported from nearby Piedmont. This type of cornmeal has a long heritage in culinary history, not only of Savoy, but also Piedmont, Ticino and even Bulgaria and Moldavia.
Ingredients
- 200g polenta
- 1l stock
- 150g parmesan
- 80g butter
- 50g flour
- 100g sugar
- 1 garlic clove
- 1 rosemary sprig
- 50ml white vinegar
- 250g tomato juice
Preparation
Cook the polenta
Heat the stock with the butter.
When boiling, sprinkle in the polenta, then allow to cook for 20 minutes.
Add the parmesan at the end and check the seasoning.
Once cool, chill.
Prepare the ketchup
Dry caramelise the sugar in a saucepan, then deglaze with the vinegar.
Add the tomato juice, garlic and rosemary.
Cook until thick.
Cut the polenta fries to size.
Roll in flour, then fry.
Serve with the cold ketchup.
Wine suggestion
Roussette de Savoie (white)
