fbpx Tournedos and polenta fries recipe

Tournedos and polenta fries recipe

Tournedos et frites de polenta
Preparation time
30 min
Cooking time
30 min


  • 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
  • Ketchup
  • 1/4 l tomato juice
  • 100 g sugar
  • 2 cloves garlic
  • 2 branches rosemary
  • 4 tablespoons white vinegar


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. Guinea fowl: salt and pepper the breasts, wrap tightly in Clingfilm and simmer gently in water. Cool in ice-cold water. 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. 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.

Wine suggestion

Crozes Hermitage
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