Polenta cakes
Ingredients
For
4
personnes
- 250 g polenta
- 1 chicken stock cube
- 2 tablespoons of traditional-style French olive oil
- 1 tsp Espelette pepper PDO
- 30 g of grated Emmental
- Salt, pepper
- 50 g pitted black olives from France (optional)
Tip
For these polenta cakes, we recommend a traditional-style French olive oil from Provence – made from PDO ripened olives from the Baux-de-Provence Valley – PDO ripened olives from Aix-en-Provence – PDO ripened olives, or an ‘old-fashioned’ olive oil or ripened olives… As for olives, you can choose French olives of the Tanche variety, Cailletier, Grossane, Lucques, Négrette… or the PDO from Nice, Nyons and the Baux-de-Provence valley.
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, traditional-style olive oil and Espelette chilli. You can also add small pieces of black olives. Season with salt and remove from the heat.
- Spread the polenta onto a baking tray lined with baking paper (the mixture should be less than 1 cm thick) and leave to cool for at least 30 minutes.
- Preheat the oven to 180°C. Cut the polenta into sticks.
- Place them on a baking tray lined with baking paper before baking them for 15 minutes.
- You can serve these polenta patties with meat in a sauce, as a starter, or with seasonal vegetables: a green salad and grated carrots, rocket, cherry tomatoes and feta…
Tip
For these polenta cakes, we recommend a traditional-style French olive oil from Provence – made from PDO ripened olives from the Baux-de-Provence Valley – PDO ripened olives from Aix-en-Provence – PDO ripened olives, or an ‘old-fashioned’ olive oil or ripened olives… As for olives, you can choose French olives of the Tanche variety, Cailletier, Grossane, Lucques, Négrette… or the PDO from Nice, Nyons and the Baux-de-Provence valley.
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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