Oven-baked polenta fries
Ingredients
For
4
personnes
- 250 g polenta
- 1 chicken stock cube
- 2 tbsp traditional-style olive oil
- 1 litre of water
- Salt, pepper
- Grated Emmental
- 1 teaspoon of Espelette chilli
Tip
To make these polenta fries, choose an olive oil from the Vallée des Baux de Provence – PDO ripened olives, from Provence – ripened olives, from Aix-en-Provence – matured olives, or an oil labelled ‘matured olives’/traditional flavour.
Instructions
- Heat 1 litre of water with the chicken stock in a large saucepan.
- Sprinkle in the polenta and cook for 3 to 4 minutes over a medium heat, stirring constantly. Add the grated cheese, followed by the olive oil and the Espelette pepper. Season with salt and pepper, then remove from the heat.
- Spread the polenta onto a baking tray lined with baking paper (or cling film), to a thickness of about 1/2 cm. Leave to cool for at least 30 minutes.
- Cut the polenta into sticks.
- Place them on a baking tray lined with baking paper.
- Bake for 15 minutes in an oven preheated to 180°C.
Tip
To make these polenta fries, choose an olive oil from the Vallée des Baux de Provence – PDO ripened olives, from Provence – ripened olives, from Aix-en-Provence – matured olives, or an oil labelled ‘matured olives’/traditional flavour.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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