Gastronomy
Polenta Matafan
Polenta, known as “Polente” in Savoie, is a cornflour traditionally served mashed with Savoie diots… A traditional Franco-Provençal dish, matafan (“Mate Faim”) was originally a potato pancake eaten early in the morning to keep you going all day. Today, many recipes are based on Matafan with pancakes, apples or Polenta.
Preparation time: 30 mn
Cooking time: 5 mn
Total time : 35 mn
A traditional dish
Ingredients (serves 4)
- 200 g ALPINA Savoie Polenta Express Medium
- 100 g raw ham matches
- 1 jar sun-dried tomatoes
- 100 g fresh spinach shoots
- 50 g chicken stock
- 1 tbsp olive oil
- 1 litre of water
6 steps to a gourmet meal
the recipe for Matafan de Polenta
- Prepare the Polenta: dilute the chicken stock in 1 litre of boiling salted water. Pour in the Polenta Express, stir and cook for 5 minutes.
- Finely slice the sun-dried tomatoes and chiffonade the spinach shoots.
- At the last minute, add all these ingredients to the warm polenta, along with the ham matchsticks.
- Pour the mixture into a buttered round tart tin and leave to set.
- Cut into wedges. Serve the matafan warm with a salad.
- Suggestion: Brown the slices in a pan with a drizzle of olive oil.
Good to know
- For a delicious, creamy Potenta, cook it with milk instead of water… If you feel like it, add some cream and your Polenta becomes a delicate purée! You can add as many of your favourite ingredients as you like: herbs, spices, bacon, Beaufort, Tomme or even Parmesan cheese, your Polenta will be even tastier and will delight adults and children alike!
- Polenta de Savoie is produced in Chambéry, the capital of Savoie, by ALPINA: www.alpina-savoie.com