POLENTA CHIPS

DUCK FAT.. “La Délicate”

If you sometimes find polenta a bit bland, here’s the perfect solution. SUBLIM’ “La Délicate” duck fat adds a delicious base note for some extra indulgence.

SEE MORE DUCK FAT.. “La Délicate”

Preparation : 10 min

Baking : 10 to 20 min

Serves 4 to 8

Sublim’ “La Délicate” duck fat: approx. 50 g

Polenta: 200 g

Water or choice of stock (vegetable or chicken): follow recommendations of chosen brand

Ossau Iraty cheese: 100 g

Salt

freshly ground pepper

Ustensils

saucepan

square or rectangular baking tin

frying pan

Préparation

In a large saucepan, bring the water or stock to a simmer;
Add a teaspoon of salt and 1 tablespoon of Sublim’ “La Délicate” duck fat,
Add the polenta and cook according to the producer’s recommendations;
Grease a baking tin with Sublim’ “La Délicate” duck fat;
Once the polenta is cooked, add the grated cheese, check the seasoning and pour the mixture into the greased tin to form a layer about 1.5 cm thick. Leave to cool;
Once it has cooled, cut the polenta into ‘chips’;
Heat a little Sublim’ “La Délicate” duck fat in a frying pan over a high heat, then fry the polenta chips until they have a crispy golden crust,
Season with fleur de sel and freshly ground pepper, and serve.
Excellent with meat, but also with fish! Perfect for delicious surf and turf!

You can prepare the tin of polenta a day ahead, so all you need to do is cut out the polenta chips.

Strawberries and raspberries