Crispy porcini mushroom polenta fries
I’m always looking for something a bit different for when friends come over. These crispy little snacks are super tasty ,very easy and sure to impress. I’ve added porcini mushroom paste because I saw it in the supermarket and wanted to give it a try but you could leave it out and just have cheese, or add anything else... maybe sun-dried tomato, tapenade or mixed herbs. Enjoy #mycookbook ... if you want to make ahead, you could do steps 1-3 and then place in the fridge until ready to cook. I wouldn’t leave More than 24hrs though.
Crispy porcini mushroom polenta fries
I’m always looking for something a bit different for when friends come over. These crispy little snacks are super tasty ,very easy and sure to impress. I’ve added porcini mushroom paste because I saw it in the supermarket and wanted to give it a try but you could leave it out and just have cheese, or add anything else... maybe sun-dried tomato, tapenade or mixed herbs. Enjoy #mycookbook ... if you want to make ahead, you could do steps 1-3 and then place in the fridge until ready to cook. I wouldn’t leave More than 24hrs though.
Open in Cookpad AppSteps
- 1
Boil a kettle. Measure the polenta. Then add the polenta to a pot with the boiling water and a tsp salt. Simmer for 8 minutes, stirring continuously.
- 2
Just before the end, add in the mushroom paste and 40g Parmesan and whip.
- 3
Oil a baking tray and add the polenta mix. Set aside to cool for about an hour
- 4
Preheat the oven to 200 degrees c. Then chop the polenta into fries. Roll in a little more oil and coat with uncooked polenta.
- 5
Place in the oven for approx 20 - 30 minutes until golden, turning half way through.
- 6
Once cooked, place on a board, grate the remaining 10g Parmesan over the top and enjoy
Cooksnaps
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