Polenta Fries with Goat Cheese, Red Pepper "Ketchup" & Espelette Pepper

Ingredients

INGREDIENTS FOR 4 PEOPLE

• 100 g Red Pepper & Espelette Pepper spread
• 200 g polenta
• 1 clove garlic
• 2 shallots
• Zest of a small lemon
• 1 pinch Espelette pepper
• 25 cl water
• 35 cl milk
• 200 g fresh goat's cheese
• Salt, pepper
• Olive oil
• Frying oil

Instructions

PREPARATION

1. Sauté the crushed garlic and finely chopped shallots in a saucepan with a little olive oil.
2. Add the polenta in a steady stream, along with the water, milk, salt and pepper. Mix until you get a thick paste.
3. Stir in the fresh goat's cheese, lemon zest and Espelette pepper. Let it melt over low heat.
4. Pour the polenta onto a lightly oiled baking tray and chill until the mixture has set.
5. Heat some vegetable oil in a saucepan. Take the tray out of the fridge and cut the polenta into fry shapes. Fry until golden and crispy.
6. Drain on paper towel and serve right away with the Red Pepper & Espelette Pepper spread. Perfect alongside grilled meats!