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Ingredients

Polenta French fries

• 500 ml (2 cups) milk
• 500 ml (2 cups) 35% cream
• 330 ml (1 1/3 cup) polenta
• 250 ml (1 cup) old Cheddar cheese, grated
• 30 ml (2 tbsp.) butter
• Salt and pepper
• Vegetable oil for frying
• Demi-glace sauce, home-made or store-bought

Marinated cheese curds

• 450 g (1 lb) cheese curds
• 125 ml (1/2 cup) olive oil
• Zest of 1 lemon
• 5 ml (1 tsp.) hot pepper flakes
• 2 tarragon branches

Caramelized onions

• 45 ml (3 tbsp.) olive oil
• 4 large onions, thinly sliced
• Salt and pepper

Roasted peppers

• 15 ml (1 tbsp.) olive oil
• 2 red peppers, seeded, cut into strips
• Salt and pepper

Preparation

For the marinated cheese curds: Mix all the ingredients together in a bowl. Set aside.

For the polenta French fries: Bring the milk and the cream to a boil. Slowly add the polenta while whipping constantly, until it thickens and bubbles.

Add the Cheddar and butter. Add salt and pepper.

The polenta is ready when it peels off the saucepan and forms a compact, smooth ball.

Spread the polenta in a buttered dish. Cover with plastic wrap. Let cool for 30 minutes or until the polenta is firm.

For the caramelized onions: In a frying pan, heat the oil over medium heat and slowly caramelize the onions, stirring regularly for about 30 minutes. Add salt and pepper. Mix and set aside.

In the same frying pan, heat the olive oil over high heat and sauté the pepper strips for 3 minutes or until they are golden. Add salt and pepper. Set aside.

Preheat the deep-fryer to 350°F (180°C).

Spread the polenta on a cutting board, and cut into sticks.

Brown the polenta sticks for 1 to 2 minutes or until they are golden and crispy. Place on a paper towel. Add salt and pepper.

Before serving, put the polenta French fries in bowls or plats, garnish with caramelized onions, roasted peppers and marinated cheese curds, and top with demi-glace sauce. Serve hot.