Le bonheur des bonnes choses
Partager :

Parmigiano and truffle pâté polenta sticks by Le Carnet de MC

 

 

Ingrédients

TO MAKE THE POLENTA:

  • 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
     

FOR THE COATING (FRIES):

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

TO SERVE:

  • 1 jar Favuzzi pizza sauce

Préparation

  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.
     

TO SERVE:

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!