Peppy parmesan polenta fries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil 800 ml water with butter and 1 teaspoon salt in a wide saucepan. Stir in 250 g polenta with a wooden spoon. Turn off the stove and let the polenta swell for about 12 minutes.

2. 2

   In the meantime grate the Parmesan finely. Grease a small baking tray or a flat square tin (approx. 20 x 30 cm) with some oil. Season polenta with pepper, stir in Parmesan. Fill the mixture onto the baking tray or into the tin and smooth it down with a dough scraper.

3. 3

   Let it cool down.

4. 4

   For the gorgonzola sauce, bring the cream to the boil in a saucepan and simmer for 4-8 minutes, stirring, until it has reduced by half. Then remove from the heat, crumble the gorgonzola and melt it while stirring.

5. 5

   Mix flour and 50 g polenta. Carefully turn over the polenta plate and cut it into 2 x 6 cm pens with a damp knife. Turn in the flour mix. Tap lightly. Heat 100 ml oil in a coated pan.

6. 6

   Fry the polenta chips in portions for approx. 3 minutes while turning. Drain on kitchen paper. Keep warm in a hot oven (50 °C). Snack together with sauce!