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Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan

Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan
Print Recipe
Servings
15 People
Servings
15 People
Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan
Print Recipe
Servings
15 People
Servings
15 People
Ingredients
Servings: People
Instructions
  1. Preheat oven to 160 degrees
  2. Line a large roasting tray with baking paper
  3. In a large pot, bring the water to the boil and add the salt
  4. Whisking constantly, add the polenta in a steady stream
  5. Reduce the heat and cook , stirring constantly , for about 10 minutes or until really thick. Keep stirring to prevent the polenta from burning at the bottom.
  6. Add the parmesan and butter, then season with salt & pepper
  7. Pour the polenta into the tray while still hot and smooth out the top. Leave to coo and set completely.
  8. Once cool, slice the polenta into 6cm X 2cm rectangles.
  9. Crump the slices in uncooked polenta
  10. Place tomatoes in a roasting tray, drizzle with olive oil and season with salt. Place in the oven for 30 minutes
  11. Dry fry the bacon in a pan until crispy
  12. Heat the oil in a medium pot
  13. Fry the crumbed polenta slices until golden crispy. Drain on paper towel and season with salt, if necessary
  14. Serve hot with roast tomatoes an crispy bacon
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Cheque Acc: Lynne’s Kitchen

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