Baked Polenta Fries with Mushrooms and Bryndza Dip

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.