SERVES FOUR
四人份
材料：
375ml vegetable stock
375毫升蔬菜汤
60g quick-cook polenta
60克快手玉米粥
20g unsalted butter
20克无盐黄油
60g scamorza affumicata, coarsely grated
60克 scamorza affumicata奶酪（一种意大利烟熏味奶酪，没有的话用其他的也可以），弄碎
3 large plum tomatoes (320g)
3只大的梨形番茄（大约320克）
2 tbsp olive oil
2汤匙橄榄油
½ medium onion, thinly sliced (100g)
半只中等大小的洋葱，切薄片（大约100克）
2 garlic cloves, crushed
2瓣儿蒜，压碎
⅛ tsp chilli flakes
1/8茶匙的辣椒碎
1 tsp tomato purée
1茶匙番茄泥
¾ tsp caster sugar
3/4茶匙精白砂糖
vegetable oil, for frying
菜油，用来炸
50g plain flour
50克纯白面
salt and black pepper
盐和黑胡椒
步骤：
Bring the stock to the boil in a small saucepan. Slowly add the polenta while stirring with a wooden spoon. Cook on a gentle heat for 5–7 minutes, stirring all the time. Remove the pan from the heat and mix in the butter, cheese, ½ teaspoon of salt and a good grind of black pepper. Once the cheese and butter have both melted into the mix, transfer to a small shallow tray, about 22cm square and 3cm deep, lined with cling film. Use a wet spatula to smooth out and level the polenta to an even layer of about 1.5cm. Cover the surface with more cling film, so that a skin does not form, and leave to cool completely, before chilling for at least 30 minutes.
把蔬菜汤倒入一只炖锅，慢慢加入玉米粥，用一只木头勺子搅拌。用文火加热5-7分钟，一直搅拌。从火上移走锅，把黄油、奶酪、半茶匙盐和黑胡椒混合到锅里。一旦奶酪和黄油都融化之后，把它们转移到一个小的浅的托盘中，大约22厘米长宽，3厘米深，铺上一层纸，表面也要再铺上，这样这些混合物的表面就不会形成类似米油这种膜啦，然后让它降温吧，在冷冻定型之前至少30分钟。
Meanwhile, make a tomato sauce. Place a large non-stick frying pan on a high heat and turn on the extractor fan, if you have one. Once hot, put the tomatoes inside and leave on a high heat for about 15 minutes, stirring occasionally. The tomato skins need to blacken well; don’t be tempted to remove them from the heat too early. Transfer the hot tomatoes to a mixing bowl and break them with a spoon. When cool enough to handle, pick out the skins and discard.
同时，做番茄调味汁吧。把一只大的不粘锅高火加热，并且打开抽油烟机，如果你有的话。一旦锅热了，把番茄放进去，高火加热15分钟，偶尔搅拌一下。番茄外皮得变黑才行，不要试图太早把它的外皮揭下来。把热的番茄转移到一只碗里面，用勺子戳碎，当足够凉的时候，再把皮撕下来，当然啦，皮已经没用了，直接扔掉~
Heat the olive oil in a small pan, add the onion and cook on a medium heat for 5–6 minutes. Add the garlic and cook for another 4 minutes before transferring the mixture to the tomatoes, along with the chilli flakes, tomato purée, sugar and ½ teaspoon of salt. Use a hand-held blender or the small bowl of a food processor to blitz to a rough paste. Set aside until the sauce comes to room temperature.
在一只小锅中加热橄榄油，加入洋葱并且中火炒5-6分钟。加入蒜，再炒4分钟，然后倒在番茄上，接着加入辣椒碎，番茄泥、汤和半茶匙盐，用一个手动搅拌机把这些混合成糊状，放一边儿去，让它冷却到室温~
Once the polenta is chilled and properly set, remove it from the tray and cut into chips, roughly 1.5cm thick and 6cm long. Fill a medium saucepan with enough vegetable oil to come 2cm up its sides and place on a medium-high heat.
一旦玉米粥冷却且成功定型，把它从托盘中拿出来，大约切成1.5厘米厚，6厘米长的条。在一个中等大小的锅里加入足够多的菜油，大约倒2厘米高，然后中火加热。
Toss the chips in the flour until well coated, shake off the excess and carefully place in the hot oil. Fry for about 6 minutes to a golden-brown colour and transfer to kitchen paper to drain. Don’t fry too many chips at a time: if the pan is overcrowded the temperature of the oil will drop and the chips won’t crisp.
把玉米条放在面粉里，裹上面粉，抖掉多余的面粉，小心下入热油中，炸大约6分钟到一个金棕色，然后捞出来转移到厨房纸上，把油吸干。不要一次放太多玉米条，如果锅里太挤的话，温度就会下降啦，玉米条也就不脆了哦
Serve hot, with the tomato sauce spooned on top or in a bowl alongside.
好啦，趁热吃，把番茄酱汁舀在玉米薯条上面或者放在一只碗中随吃随蘸。
口水都出来了~
特别说明：这道菜出自大神Ottolenghi哦~