Polenta fries recipe
Some history
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.
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 20min.
Add the parmesan at the end and check the seasoning.
Once cool, chill.
Cut the polenta fries to size.
Roll in flour, then fry.
Serve with the cold ketchup.
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.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.