Polentapommes barrier

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 1
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. 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. 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. 3

    Let it cool down.

  4. 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. 5

    Season to taste with salt and pepper.

  6. 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. 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. 8

    Add the dips. Green salad tastes good with them.

Nutrition Facts

KCAL
850 kcal
CARBS
65 g
FATS
56 g
PROTEINS
16 g