Tournedos and polenta fries recipe
Some history
In Savoy, we call "polinte", the more or less fine cornmeal and not "polenta", a word imported from Piedmont. It is a great Savoyard culinary tradition and it shows that good taste have no border.
Ingredients
- 1,5 l chicken stock
- 250 g polenta
- 150 g parmesan cheese
- 30 g butter
- 2 tablespoon olive oil
- 4 guinea-fowl or chicken breast
- 8 slices bacon
Ketchup
- 1/4 l tomato juice
- 100 g sugar
- 2 cloves garlic
- 2 branches rosemary
- 4 tablespoons white vinegar
Preparation
Polenta:
Boil the chicken stock with the butter and pour in the polenta.
Cook for about 20 mn. Add the finishing touches with the oil and parmesan.
Pour it into a cake mould and put it in the fridge.
Guinea fowl:
Salt and pepper the breasts, put tightly in a plastic wrap and simmer gently in water.
Cool in ice-cold water.
Ketchup:
Caramelise the sugar, garlic and rosemary, deglaze with the tomato juice.
Cook for about 10 mn and finish off with the vinegar, salt and pepper.
Take the film off the breasts, carve three slices, roll them in back and pan-fry them.
Cut the moulded polenta into chips and fry them at 180°C.
Serve.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix