My home currently has a lot in common with a construction site... There are several large buckets full of paint (black and elephant skin grey), rollers, tape, plastic covers, brushes. The smell of turpentine has started to fill the flat. Would I have the time (a week off would probably suffice), I'd start to redecorate immediately. So far, I've only managed to organize the paint (my uncle who is a fantastic painter advised me on the colors) and watch a video on YouTube. "How to paint a wall". I'm beginning to think that there simply isn't enough time for all my plans...
By the way: did I tell you I was going to London, all of September? To cook, no less! Eeeep! I will be helping in the kitchen of the beautiful restaurant The Modern Pantry. I am so lucky, so happy and grateful for this amazing chance to learn something new. I promise to come back with lots of new inspiration!
Today's recipe for baked polenta fries with home made ketchup and tsatsiki is one of the things I'd serve in my own bistro (one fine day). It's simple, but a good vegetarian alternative and a twist to conventional potato fries. My guest loved it.
- 1 cup polenta grain (i took the finest one available)
- 1 cup vegetable broth
- 1 cup milk
- 1/2 cup parmesean cheese, freshly grated
- 2 tbsp. butter, plus more for greasing
- 2 sprigs thyme, leaves removed
- 2 sprigs oregano, leaves removed
- 1/4 cup olive oil
- Fleur de sel
- black pepper, freshly ground
- zest of organic lemon
- Heat the milk and broth mixture in a large saucepan. When hot, cook the polenta in it according to directions on the packaging (mine took about two to three minutes), while stirring constantly.
- Stir in the parmesan cheese and butter. Season with salt and pepper according to taste.
- Grease a large form (a baking sheet or a gratin form) with some butter. Pour the polenta mix in the form and let cool completely.
- When cooled, slice it in sticks. Spread them out on a baking sheet lined with parchment. Preheat the oven to 420 degrees F.
- Combine the olive oil with the herbs, lemon zest and some salt and pepper. Brush each polenta stick with the oil mix.
- Bake for 25 to 30 minutes, until the fries are golden-brown around the edges.
Serve with home made ketchup (recipe can be found here on my blog) and tsatsiki (cucumber-yogurt mix).