Polenta
½ onion cut into small cubes
2 tablespoons Soya Soya Oil (30 ml)
1 clove of minced garlic
2 cups water (500 ml)
½ cup cornflakes (80 g)
1 and ½ teaspoon refined salt Black pepper to taste
½ cup grated mozzarella cheese (50 g)
For frying
1 packet of Soya Soya Oil
Sauce
½ cup cream cheese (150 g)
6 tablespoons heavy cream (90 ml)
Spicy paprika to taste
Chopped parsley to taste
Polenta: In a saucepan, over medium heat, sauté the onion with Soya Oil, add the garlic and cook for a minute. Add the water and cornflakes, adjust the salt and black pepper. Mix constantly with a spatula or fouet until it thickens and releases from the bottom of the pan. Turn off the heat and add the grated mozzarella. Spread the polenta in a buttered 20x20 cm pan and refrigerate for 4 hours.
Sauce: Mix all the ingredients together using a whisk. Reserve refrigerado
Finishing: Cut the polenta into sticks and fry in Soya Oilheated to 160°C, until golden brown. Remove from the oil and leave on a wire rack or paper towel.
.Serve with the sauce.
