Crispy Polenta Fries With Ricotta, And Sage Salt.On dine chez Nanou
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
200 grams ricotta cheese
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1In a small bowl, mix the salt and the chopped sage leaves.
2In 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.
3Add the butter, Parmesan, some chopped sage leaves, and a little rosemary sprig, mixing well. Add the Ricotta.
4Pour 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.
5Heat 1 cm of olive oil in a frying pan.
6Cut the polenta into sticks, and quickly deep-fry them.
7Serve polenta fries with the salt and sage mix.