Crispy Polenta Fries With Ricotta, And Sage Salt.

Directions

1. In a small bowl, mix the salt and the chopped sage leaves.
2. In a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Add the polenta. Stir regularly, until the polenta it detaches from the sides of the pan, about 30 minutes.
3. Add the butter, Parmesan, some chopped sage leaves, and a little rosemary sprig, mixing well. Add the Ricotta.
4. Pour this mixture into a flexible 22 cm square pan or a greased baking dish, smooth the surface with a spatual and allow it to cool for 2 hours in the refrigerator, until the polenta is set.
5. Heat 1 cm of olive oil in a frying pan.
6. Cut the polenta into sticks, and quickly deep-fry them.
7. Serve polenta fries with the salt and sage mix.