Italian vol-au-vent with polenta fries

Bring the chicken broth to a boil with a sprig of rosemary and stir in the polenta. Add the butter and Parmesan cheese. Mix well. Take a large dish and line it with a layer of baking paper. Now distribute the polenta evenly over the dish and place it in the refrigerator for an hour.

Meanwhile, prepare the vol-au-vent. Cut the mushrooms into quarters and fry them in a knob of butter in a large pot. Season with pepper and salt. Remove the mushrooms from the pot and set them aside for a moment.

Roll balls of the veal mince and make a roux. Melt three tablespoons of butter in the mushroom pot, add four tablespoons of flour and let it cook briefly. Then add the tomato paste, the Madeira and the passata. Season with a clove of garlic, cayenne pepper, salt, paprika powder and fresh finely chopped rosemary. Finally, stir the chicken broth into the sauce.

Bring the sauce to a boil and cook the meatballs in it.

Take the set polenta out of the refrigerator and cut it into fries. Roll the fries in a small bowl of dry polenta and then fry them in a splash of olive oil in the pan until they are nicely golden brown.

Now finish the vol-au-vent by adding the mushrooms, the pieces of chicken, and a splash of cream. Season with extra pepper and salt if desired.

Serve the Italian vol-au-vent together with the polenta fries. Garnish with fresh basil.

Enjoy your meal!