Forget the ketchup. These fries are so flavorful that you won’t want to add any condiments to them. Filled with cheese, butter, and sage, you’ll be licking your fingers when they are gone.
- 3 tablespoons salt
- 10 sage leaves
- 500 milliliters chicken broth
- 170 grams polenta
- 25 grams butter
- 70 grams grated parmesan cheese
- rosemary sprigs
- 200 grams ricotta cheese
- olive oil
- In a small bowl, mix the salt and the chopped sage leaves.
- 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.
- Add the butter, Parmesan, some chopped sage leaves, and a little rosemary sprig, mixing well. Add the Ricotta.
- 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.
- Heat 1 cm of olive oil in a frying pan.
- Cut the polenta into sticks, and quickly deep-fry them.
- Serve polenta fries with the salt and sage mix.