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Poutine With Caramelized Onions and Roasted Peppers


4 portions

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

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  • 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.

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines