These moreish polenta fries are fluffy in the middle and crispy outside, dunk into our warm cheese dipping sauce.
150g buckwheat flour
40g Stracchino cheese
30g Pecorino cheese
Pinch of salt
To make the polenta, bring 300ml of water to the boil and add the flour and a pinch of salt. Stir regularly for the next 30-40 mins.
Transfer the hot polenta into a square baking dish and refrigerate until cold and firm for approximately one day.
Cut the cooled and firm polenta into chips. Heat a good glug of olive oil over a high heat and when smoking, fry the polenta pieces until golden brown.
For the dipping sauce, combine the Stracchino cheese, cream, grated pecorino cheese, sea salt and pepper and stir until smooth.
Serve warm with cheese dipping sauce.