3 Cheese Polenta Fries with Truffle honey
I love fries as much as the next person but sometimes I want something just a little different. This decadent recipe is a perfect weekend treat for the whole family.
Ingredients (Serves 6-8)
- 4 cups vegetable stock
- 1 ¼ cup polenta
- 5gm salt
- 1 tbls chopped rosemary
- 1 tsp dried oregano
- 1 tsp chopped thyme
- 2 bay leaves
- 1tsp smoked paprika
- ½ cup grated parmesan
- ¼ cup chopped blue cheese
- ¼ cup unsalted butter
- 1L vegetable oil for frying
- 100 gm fine grated pecorino
- 60 ml truffle honey (Truffle oil and honey)
Place all the polenta ingredients in a pan and mix around. Cook until the polenta has thickened to a paste.
Pour the mixture into a square 8 x 8-inch baking pan that has been lined with baking paper so it doesn’t stick. Place all dough ingredients in a bowl and mix together with a fork until nearly all has combined.
Place the mixture in the fridge and let cook and set for about an hour.
Once cooled, take the mixture out of the fridge and out of the tin. Then carefully cut the polenta length ways to look similar to a thick cut chip. If you find the chips are too thick then dissect the slab of set polenta carefully so you have the same top as bottom. Finally cut them in half so they are chip size.
Roll them in some polenta in a bowl and deep fry for 5 min until the outside is nice and crispy. Take out, place on a wire rack, grate over the pecorino cheese and drizzle over with the truffle honey.