Carbonara polenta fries by Andy Demeyer Demeyer
Andy Demeyer, second chef at Comme Chez Soi, has come up with an original recipe for a Belgian-style polenta in the form of fries. A recipe created exclusively for Columbus and for you. The perfect accompaniment to your meat dishes!
Ingredients for 4 servings
- 2 Columbus egg yolks
- 85g instant polenta
- 440ml chicken stock
- 15g butter, chopped
- 15g finely grated parmesan cheese
- 10g finely grated pecorino romano cheese
- salt, freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 150g guanciale (Italian cured pork cheek)
Preparation:
- Pour the stock into a large saucepan, season lightly with pepper and salt, and bring to boiling point over a medium heat.
- At the same time, in a frying pan, brown the guanciale with a little extra virgin olive oil.
- Whisk the polenta gradually into the boiling liquid. Leave to cook for 2 to 3 minutes, depending on the polenta, stirring constantly until thickened.
- Remove the pan from the heat, add the butter, guanciale, parmesan, pecorino and egg yolks and mix thoroughly until the polenta is smooth and creamy. Adjust the seasoning if necessary.
- Once the polenta is cooked, spread it out on a lightly greased baking tray, 2 cm thick, while still hot. Set aside in the fridge until the polenta has solidified.
- Then, preheat your oven to 220°C.
- Cut the polenta into 2 x 10 cm sticks, lightly flour them and coat them with olive oil using a kitchen brush. Place the sticks on a lightly greased baking tray and bake for 20 to 25 minutes. Turn to brown and crisp on all sides.
Tip: Serve with braised meat and sauce dishes such as osso-buco or veal escalope.
Andy Demeyer
Andy Demeyer
Andy occupies the position of second chef at the restaurant Comme chez Soi.
As a graduate of ITCF VAL-ITMA in Tournai, Andy joined Laurence and Lionel Rigolet nine years ago.
Andy’s culinary preparations are influenced by Belgian, French and generally European cuisine. His cooking focuses on the products of quality, such as Columbus eggs.
