Ingredients

(For 6 people)

 

4 cups water 

4 tsp chicken flavor bouillon

2 cups corn meal (white or yellow)

3 Tbsp butter

1/4 tsp paprika

1 tsp garlic powder

1 tsp Italian seasonings

Salt & pepper to taste

Olive oil for brushing

Grated parmesan cheese to taste

Bread crumbs (as needed)

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Instructions

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1 - In a large bowl, mix together the corn meal with paprika, garlic powder, Italian seasonings, salt & pepper. Set aside.

 

2 - In a large pot, bring water and chicken bouillon to a boil.

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3 - Add corn meal all at once and cook stirring constantly with a wooden spoon until it starts to thicken and is hard to stir. Stir in butter and remove from heat.

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4 - Line a baking sheet with parchment paper. Spread polenta evenly and allow to cool.

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5 - Reserve in the fridge until hard enough to slice.

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6 - When hard enough, remove from fridge, cut in half in the length then slice large stripes.

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7 - Spread olive oil all over with a brush.

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8 - In a shallow dish, mix together the grated parmesan and bread crumbs.

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9 - Take one stripe at a time, brush the other side with olive oil and dip in crumb mixture.

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10 - Fry polenta stripes in the air fryer or a deep fryer. Fry until golden-brown and crispy. 

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11 - Serve with Boeuf Bourguignon, Daube Niçoise, or Ratatouille.