Polenta fries recipe

The recipe that most people seemed to want from the Italian menu was the polenta fries, so here it is.

500g polenta measured by volume
4.5 times the volume of polenta in stock.
Mixed herbs, basil, lemon, thyme and parsley, or any others you like.

Bring the stock to a rolling boil then whisk in polenta in a steady stream so no lumps form.
Whisk then stir for thirty minutes until you cannot taste any grain.
Stir in mixed herbs then put onto a flat tray. Allow to set in the fridge. once set, cut into chips and bake.

Once cooled, shallow fry and serve with ketchup of choice. (I'm afraid I've been sworn to secrecy over the red pepper ketchup).


Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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