Polenta Fries

Peel 1 garlic clove and pass through a garlic press into a pot with 2 1/2 cups vegetable broth. Bring to a boil.

Gradually add cornmeal and ground almonds, stirring constantly. Return to a boil (be careful, as cornmeal may splatter). Cook over low heat until mixture thickens, about 15 minutes, stirring occasionally. Remove from heat.

Whisk in eggs and season with salt and pepper. Line a baking sheet with parchment paper and spread the polenta with a rubber spatula on top. Allow to cool.

Meanwhile, peel and cut carrots into matchsticks, approximately 2 inches long. Peel and slice onions into strips. Peel and chop remaining garlic finely.

Heat 1 teaspoon of olive oil in another pot. Sauté carrots, onions and garlic until onions are translucent. Pour in remaining vegetable broth and the juniper berries. Bring to a boil, cover and simmer over low heat until carrots are tender, 10-12 minutes.

Meanwhile, rinse the radicchio, drain and cut into fine shreds. Rinse chervil and shake dry. Tear into small sprigs. 

Cut polenta into 12 strips of 1-1/2 x 3-1/2 inches.

Heat 2 teaspoons of olive oil in a large skillet. Fry 6 polenta strips at a time until golden brown, about 5 minutes. Remove from skillet. Repeat with remaining oil and polenta