Tournedos and polenta fries recipe
1,5 l chicken stock
250 g polenta
150 g parmesan cheese
30 g butter
2 tablespoon olive oil
4 guinea-fowl or chicken breast
8 slices bacon
1/4 l tomato juice
100 g sugar
2 cloves garlic
2 branches rosemary
4 tablespoons white vinegar
1- Polenta: boil the chicken stock with the butter and pour in the polenta. Cook for about 20 mn. Add the finishing touches with the oil and parmesan. Pour it into a bread tin and put it in the fridge.
2- Guinea fowl: salt and pepper the breasts, wrap tightly in Clingfilm and simmer gently in water. Cool in ice-cold water.
3- Ketchup: caramelise the sugar, garlic and rosemary, deglaze with the tomato juice. Cook for about 10 mn and finish off with the vinegar, salt and pepper.
4- Take the film off the breasts, carve three slices, roll them in back and pan-fry them. Cut the moulded polenta into chips and fry them at 180°C. Serve.