Polenta-French fries barrier

Name: Polenta-French fries barrier
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 TABLESPOON Butter; 7-10 Tbsp Salt; 300 g Corn semolina (polenta); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g grated parmesan cheese; 1 Garlic clove; 200 g Salad Mayonnaise; 250 g Fresh cream; 2 TABLESPOONS Aiwar (spicy-hot spice paste); 50 g Flour; 100 ml Oil; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 TABLESPOON Butter
7-10 Tbsp Salt
300 g Corn semolina (polenta)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g grated parmesan cheese
1 Garlic clove
200 g Salad Mayonnaise
250 g Fresh cream
2 TABLESPOONS Aiwar (spicy-hot spice paste)
50 g Flour
100 ml Oil
7-10 Tbsp Oil

Directions

1
Bring 800 ml of water, butter and 1 teaspoon of salt to the boil in a pot, stir in 250 g of corn semolina. Turn off the stove, let the polenta mass swell for about 12 minutes. Season to taste with pepper and nutmeg. Mix in Parmesan cheese. Put the mixture on an oiled fat pan. Press evenly with your hands to form a rectangle (approx. 21 x 30 cm). Let it cool down
2
For the dips, peel the garlic and press it through a garlic press. Mix with mayonnaise. Season with pepper. Mix crème fraîche and aiwar, season with salt and pepper. Cut the corn semolina plate into approx. 1.5 x 6 cm pieces. Mix flour and 50 g semolina. Turn the polenta sticks in it, while tapping a little
3
Heat the oil in a pan. Fry the polenta chips in portions for approx. 3 minutes, turning them over. Drain on kitchen paper. Add dips. A fresh lettuce tastes good with them
4
Waiting time approx. 1 hour