Herbed polenta chips
Polenta sticks fried until golden, served with a tomato sauce.
Active time45 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 10 g parsley
- 5 g sage
- 200 g tomato coulis
- 1000 ml water
- 100 ml sunflower oil
- 250 g polenta
Preparation
Bring the water to the boil. Pour in the polenta in a steady stream, stirring, then cook according to the packet instructions, for about 25 minutes over a low heat. Wash and chop the parsley and sage while it cooks.
10 g parsley5 g sage1000 ml water250 g polenta- saucepan
- whisk
- knife
Stir in the herbs, spread the polenta in a dish to a depth of 2 centimetres, then leave to cool for 1 hour until firm. Cut into sticks.
- dish
- knife
Heat the oil in a frying pan. Brown the sticks in three or four batches, cooking for 3 to 4 minutes on each side until golden. Allow about 30 minutes. Drain on kitchen paper.
100 ml sunflower oil- frying pan
- kitchen paper
- spatula
While the sticks are cooking, heat the tomato coulis in a saucepan for 5 minutes. Serve the polenta chips with the sauce.
200 g tomato coulis- saucepan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration