Polenta fries and quark dip

Polenta fries and quark dip

Total: 30 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / person: 266 kcal
, Fat: 10 g
, Carbohydrate: 29 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5 dl water
1 tsp salt
150 g fine polenta
3 tsp dried thyme
60 g grated Parmesan


1 tbsp olive oil
a little sea salt


150 g half-fat quark
20 g grated Parmesan
½ tsp dried thyme
¼ tsp salt
a little pepper
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How it's done

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Bring the water to the boil, season with salt. Stir in the polenta and thyme, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Mix in the cheese. Spread the polenta (approx. 2 cm thick) onto a sheet of baking paper.


Cut the polenta into strips (approx. 2 x 10 cm), spread out on a baking tray lined with baking paper, brush with oil, season with salt.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C.


Mix the quark, parmesan and thyme, season. Serve the quark with the fries.

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