Crispy Polenta Fries With Ricotta, And Sage Salt. – a delicious recipe with salt, sage, chicken broth, polenta, butter, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, mix the salt and the chopped sage leaves.
2
In a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Add the polenta. Stir regularly, until the polenta it detaches from the sides of the pan, about 30 minutes.
3
Add the butter, Parmesan, some chopped sage leaves, and a little rosemary sprig, mixing well. Add the Ricotta.
4
Pour this mixture into a flexible 22 cm square pan or a greased baking dish, smooth the surface with a spatual and allow it to cool for 2 hours in the refrigerator, until the polenta is set.
5
Heat 1 cm of olive oil in a frying pan.
6
Cut the polenta into sticks, and quickly deep-fry them.
7
Serve polenta fries with the salt and sage mix.
413
kcal
Calories
21
g
Fat
2
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons salt, 10 sage leaves, 2 1/8 cups chicken broth, 1 7/16 cups polenta, and more.
Yes, Crispy Polenta Fries With Ricotta, And Sage Salt. falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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