Instructions
Follow the steps and taste along the way.
Cook the polenta
Bring the water to a boil in a pot and add 2 g of the salt. Slowly pour in the polenta, whisking constantly. Cook according to the package instructions, usually for 3 to 5 minutes, until the mixture thickens. Remove from the heat and stir in the butter and Parmesan.
Let the polenta set
Spread the polenta into a rectangle about 1.5 cm thick on a baking sheet lined with parchment paper. Leave it to cool and set for 20 minutes, then cut it into fries about 2 cm wide.
Bake the fries
Preheat the oven to 220 °C. Brush the fries with olive oil and bake for 18 to 22 minutes. Turn them after about 12 minutes; they are ready when the edges are golden and the surface is firm and slightly crisp.
Sauté the mushrooms
While the fries are baking, slice the mushrooms and finely chop the shallot. Dry-fry the mushrooms in a pan for 3 to 4 minutes, until they release their liquid and it evaporates. Add the shallot, garlic pressed through a garlic press, thyme, black pepper, and the remaining 1 g of salt. Sauté for another 3 to 4 minutes, until the mushrooms are browned and the shallot is softened.
Make the dip and serve
Mix the bryndza with the sour cream and lemon juice until creamy. Finely chop the chives and stir them in. Taste; the bryndza adds saltiness and the lemon a pleasant tartness. Serve the fries warm with the mushrooms and dip.
