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Parmesan polenta fries




En accompagnement


  1. 1

    Bring the milk to a boil with the garlic, 1 tbsp. coffee level fine salt and pepper. Add the Herbes de Provence and the Maestro organic spice mix.

  2. 2

    Pour in the polenta, mixing with a wooden spoon, then add the parmesan.

  3. 3

    Transfer the mixture to a square pan lined with baking paper. Let cool to room temperature.

  4. 4

    Preheat the oven to 210°/th. 7.

  5. 5

    Unmold the polenta and cut it into 1 cm side fries. Arrange them on a baking sheet lined with baking paper.

  6. 6

    Verser un filet d’huile d’olive et faire dorer les frites pendant 20 mn environ en les retournant régulièrement.

  7. 7

    Sprinkle with fleur de sel and serve with the summer truffle olive pulp.