Polentapommes barrier

Name: Polentapommes barrier
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON Butter; 7-10 Tbsp salt, pepper; 250 g + 50 g polenta (corn semolina); 70 g Parmesan (piece); 7-10 Tbsp some + 100 ml oil; 1 Garlic clove; 150 g mayonnaise; 200 g Fresh cream; 2 TABLESPOONS Ajvar (Paprika preparation; glass); 50 g Flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON Butter
7-10 Tbsp salt, pepper
250 g + 50 g polenta (corn semolina)
70 g Parmesan (piece)
7-10 Tbsp some + 100 ml oil
1 Garlic clove
150 g mayonnaise
200 g Fresh cream
2 TABLESPOONS Ajvar (Paprika preparation; glass)
50 g Flour

Directions

1
Boil 800 ml water with butter and 1 teaspoon salt in a pot. Stir in 250 g polenta with a wooden spoon. Turn off the stove and let the polenta swell for about 12 minutes.
2
In the meantime grate the Parmesan finely. Spread a small baking tray or a flat square tin (approx. 20 x 30 cm) with a little oil. Season polenta with pepper and stir in the Parmesan. Fill the mixture onto the baking tray or into the tin and smooth it down.
3
Let it cool down.
4
For the garlic dip, peel the garlic, chop roughly and sprinkle with salt. Crush finely with a fork and stir into the mayonnaise. Season with pepper. For the ajvardip, mix crème fraîche and ajvar loosely.
5
Season to taste with salt and pepper.
6
Mix flour and 50 g polenta. Turn the polenta plate over on a board and cut it into approx. 1.5 x 6 cm large pencils. Turn in the flour mixture and tap off a little.
7
Heat 100 ml oil in a frying pan. Fry the polenta chips in portions for about 3 minutes, turning them over. Drain on kitchen paper. Keep ready fries warm in a hot oven (approx. 50 °C).
8
Add the dips. Green salad tastes good with them.