Polenta fries with black olives
Ingredients
For
4
personnes
- 250 g polenta
- 1 vegetable stock cube
- 50 g pitted black olives from France
- 1 litre of water
- 2 tablespoons of mild-flavoured olive oil
- Salt, pepper
Tip
For these polenta chips, choose black olives from France: black olives from Nyons PDO (variety Tanche), olives from Nice PDO (Cailletier variety), black olives from the Vallée des Baux de Provence PDO (Grossane variety), Lucques and Négrette olives, etc.
Instructions
- Heat 1 litre of water with the vegetable stock in a large saucepan. Meanwhile, stone the black olives and chop them into small pieces.
- Sprinkle in the polenta and cook for 3 to 4 minutes over a medium heat, stirring constantly. Add the black olives, season (use salt sparingly as the olives are already salty) and remove from the heat.
- Spread the polenta onto a baking tray lined with baking paper (or cling film) to a thickness of about ½ cm.
- Leave to cool for at least 30 minutes.
- Cut the polenta into sticks.
- Pour the olive oil into a frying pan and fry the sticks until they are golden brown.
- Place the sticks on kitchen paper and serve straight away.
Tip
For these polenta chips, choose black olives from France: black olives from Nyons PDO (variety Tanche), olives from Nice PDO (Cailletier variety), black olives from the Vallée des Baux de Provence PDO (Grossane variety), Lucques and Négrette olives, etc.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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