Friday, 2 September 2011

Polenta fries


 1 cup polenta, vegetable stock, black pepper, cayenne pepper, garlic salt.

Serves: 4 Preparation: 5 minutes (plus 1 hour preparation)

Polenta is a highly underrated product! I use it as an alternative to mash if I get sick of potatoes, create a minted polenta crust for a lamb joint, or dusted it over my bread dough to add texture. A block of cooked polenta is relatively inexpensive and can also be used to make really gorgeous French fries, but you don't have to buy the ready-made stuff. You can make it yourself!

To make the polenta block

1) Measure a cup of polenta into a milk pan, and gradually stir in vegetable stock until a porridge like consistency has formed. 

2) Pour out onto a baking tray or square oven dish and smooth down with a spatula. Cover and refrigerate for at least an hour, then turn out for chopping.

To make the fries

1) Cut slices of polenta from the block and slice into French fries

2) To prepare the seasoning, mix a tablespoon of polenta with 1/4 a teaspoon of garlic salt and 3/4 of a teaspoon of cayenne pepper. Put the polenta fries into a bowl and shake over the seasoning, tossing the fries until they are finely coated.

3) Deep fry the polenta for 3-4 minutes and season with freshly ground black pepper. 

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