Polenta Chips

Prep Time

Cook Time

Serves

Difficulty

45 min

15 min

4 side serves

Easy


Ingredients:

Quantity:

 

 

Instant polenta

100g

Olive oil

10ml

Vegetable stock

400ml

Parmesan

60g/20g

Cole & Mason Truffle Salt

A good pinch

Vegetable oil

500ml for deep frying

Rosemary sprigs (for garnish)

As desired

Method:

1. Bring vegetable stock to the boil and add salt & slowly whisk in polenta; reduce to a simmer and cook for 15-25mins or until polenta is no longer grainy, stir regularly. 

2. Add grated parmesan & whisk continually. 

3. Once thickened remove from stove & place mix into a greased baking trays; spread out to approx. an inch deep 

4. Chill in the fridge until cool to touch 

5. Once chilled, cut the polenta into chip sized pieces approximately 1.5cm x 1.5cm x 6cm. 

6. Preheat the oil to 175°C. Carefully fry the polenta chips, taking care not to disrupt before they have browned. Cook until golden brown. 

7. Drain well, place into a mixing bowl, finely grate parmesan over the chips and season with truffle salt. Garnish with sprigs of rosemary