Polenta fries with dipping sauces

Difficulty Easy

30 Min

Starter

4 Portions

Ingredients

  • 400 g maize flour
  • water as needed
  • frying oil
  • 80 g of grated cheese
  • salt
  • 30 g of onions
  • 200 g of borlotti beans
  • 150 g of tomato sauce
  • extra virgin olive oil
  • red pepper, pepper
  • 80 g of mascarpone
  • 80 g of fontina cheese
  • 200 g of sour cream (or creme fraiche)
  • 50 g of grated cheese
  • herbs
  • 200 g of mushrooms
  • 1 garlic clove
  • 60 g of sour cream
  • bay

Ingredients

  • 400 g maize flour
  • water as needed
  • frying oil
  • 80 g of grated cheese
  • salt
  • 30 g of onions
  • 200 g of borlotti beans
  • 150 g of tomato sauce
  • extra virgin olive oil
  • red pepper, pepper
  • 80 g of mascarpone
  • 80 g of fontina cheese
  • 200 g of sour cream (or creme fraiche)
  • 50 g of grated cheese
  • herbs
  • 200 g of mushrooms
  • 1 garlic clove
  • 60 g of sour cream
  • bay

Preparation

1

For the polenta: bring a pot of water to boil and add salt. Once the water starts boiling, slowly add the flour and mix well with a wooden spoon for the time indicated on the package.

2

Remove from the heat and add the grated cheese. Pour in a baking tin, level the surface with a spoon and let cool for 4-5 hours or overnight.

3

Hot sauce: sauté onion in olive oil. Stir in tomatoes and beans, then add red pepper, salt and pepper. Cook for 15 minutes.

4

Cheese cream: mix sour cream with fontina cubes, grated parmesan and mascarpone. Cook in a bain-marie and stir until it melts into a cream. Adjust with pepper and add the fresh herbs.

5

Mushroom sauce: sauté garlic in oil, stir in the sliced mushrooms and cook together with a bay leaf. Lastly, add the sour cream.