Polenta fries and quark dip
Ingredients
for 4 person
| 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 |
How it's done
Polenta
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.
Fries
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.
Quark
Mix the quark, parmesan and thyme, season. Serve the quark with the fries.
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