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Thick polenta fries with steak tartare

A tasty bite to kick off the autumn season.

Ingredients

500mlgirolle jus
100gfresh mushrooms, diced brunoise and fried
Parmesan cheese
Panko
750mlWater
250ginstant polenta
cèpes powder

Preparation

  1. Mix water with the girolle jus and cèpes powder to taste and bring to a boil.
  2. Add the polenta and stir well over high heat until it starts to thicken. Let it cook for about 3 minutes on low heat. Season with salt.
  3. Mix in the sautéed mushrooms and add grated Parmesan cheese to taste.
  4. Stir everything well and pour out to about 2 centimeters in height.
  5. Let cool and cut into fries shapes.
  6. Press the 'fries' into panko breadcrumbs and fry in clarified butter until crispy and hot.
  7. Serve the fries with homemade steak tartare, some pickles (onions, cornichons), and a dollop of Savora mustard.