Partager :

Parmigiano and truffle pâté polenta sticks by Le Carnet de MC





  • 500 ml (2 cups) milk
  • 1 chopped garlic clove
  • 1 bay leaf
  • 250 ml (1 cup) Principato di Lucedio polenta (stone-ground yellow corn meal), imported from Italy by Favuzzi
  • 80 ml (1/3 cup) fresh grated parmigiano from Baie des Fromages
  • 45 ml (3 tbsp) Favuzzi mushroom and truffle pâté
  • Salt and pepper to taste


  • 60 ml (1/4 cup) white flour
  • 1 beaten egg + 30 ml (2 tbsp) water
  • 375 ml (1 ½ cup) panko breadcrumbs


  • 1 jar Favuzzi pizza sauce


  1. Combine the milk, garlic and bay leaf in a saucepan.
  2. Bring to the boil.
  3. As soon as it begins to boil, sprinkle in the polenta.
  4. Whisk continuously.
  5. Reduce the heat to a minimum.
  6. Continue cooking while stirring for 3 to 5 minutes, until a thick consistency is achieved.
  7. Remove from the heat.
  8. Add the parmigiano, the mushroom and truffle pâté, the salt and the pepper.
  9. Remove the bay leaf.
  10. Mix well.
  11. Line a 8 x 12 baking sheet with parchment paper.
  12. Transfer the polenta to the baking sheet.
  13. Spread evenly.
  14. Refrigerate for 2 hours or until very firm.
  15. Remove from the refrigerator.
  16. Unmold.
  17. Cut into sticks.
  18. To make the fries, coat the polenta sticks with flour, then dip in the beaten egg and coat with the panko breadcrumbs.
  19. Deep fry for 3 to 4 minutes or until golden.
  20. Drain.


Serve the Favuzzi pizza sauce on the side for dipping. Add a few spoonfuls of one of our aromatic oils such as hot pepper or roasted garlic. So delicious!