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Others ingredients
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.
Pour in the polenta, mixing with a wooden spoon, then add the parmesan.
Transfer the mixture to a square pan lined with baking paper. Let cool to room temperature.
Preheat the oven to 210°/th. 7.
Unmold the polenta and cut it into 1 cm side fries. Arrange them on a baking sheet lined with baking paper.
Verser un filet d’huile d’olive et faire dorer les frites pendant 20 mn environ en les retournant régulièrement.
Sprinkle with fleur de sel and serve with the summer truffle olive pulp.
