Polenta fries recipe
In Savoie, 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 Savoie, but also Piedmont, Ticino and even Bulgaria and Moldavia.
- 200g polenta
- 1l stock
- 150g parmesan
- 80g butter
- 50g flour
- 1 rosemary sprig
Heat the broth with the butter.
When boiling, add the polenta, then cook for 20 minutes, stirring with a whisk to avoid lumps.
Finish cooking by lowering the heat, add the parmesan and check the seasoning.
Mix until the polenta is thick and homogeneous.
Pour and spread the preparation on a plate covered with parchment paper, then put in the fridge.
Cut the polenta fries into sticks of about 2cm.
Flour them then fry them.
Sprinkle the rosemary over the fries before serving.
Serve hot with a yoghurt and fresh herb sauce.