\nEasy<\/p>\n
\nApproximately 400 Kcal\/100g<\/p>\n
\nServes 4<\/p>\n
\n10 minutes<\/p>\n
\n10 minutes<\/p>\n
\n1 hour 20 minutes<\/p>\n
Italian-style fries offer a less greasy alternative to the traditional potato fries we’re all used to. If you’re in the mood for something different, these scrumptious polenta fries are crunchy on the outside and soft on the inside. This unique recipe turns polenta into delightful golden sticks that are perfect as an appetizer or as a side dish to a main course.<\/p>\n
\nFor 4 servings:<\/p>\n
– Polenta: 250 grams
\n– Water (4 times the volume of polenta)
\n– Grated Emmental cheese: 50 grams
\n– Salt: 1\/2 teaspoon
\n– Butter<\/p>\n
1. Start by preparing the polenta as per the package instructions: bring water (generally four times the volume of the polenta) to a simmer.<\/p>\n
2. Gradually sprinkle the polenta into the water while stirring continuously to avoid lumps. Continue stirring over low heat for about 5 minutes.<\/p>\n
3. Remove from the heat, add salt and grated Emmental cheese. Stir until the cheese has fully melted.<\/p>\n
4. Lightly oil a baking sheet (or another flat surface) and pour the hot polenta onto it. Smooth it out to form an even layer about 2 cm thick. Allow it to cool for 30 minutes to an hour, until the polenta is set.<\/p>\n
5. Cut the polenta into strips 2 cm wide and then into fries 5-6 cm long. Brush them with melted butter and place under the oven’s broiler until they turn golden brown.<\/p>\n
\nThese fries can be served as an appetizer with a tomato confit, for example, or as a side dish with main courses such as osso bucco or veal saltimbocca.<\/p>\n\n\n