Polenta chips are always on menus and I think you like them or you don’t. My Family hasn’t always been the great fan but wanted to try make a crunchy chip with plenty flavour and change their mind. Turns out, I did change their mind they loved them. They have a crunchy exterior with a soft velvety centre, with hints of roasted garlic and truffle. If they sound like a bit of you give them ago.
Bring the stock to a boil.
Slowly pour in the polenta while whisking constantly. Simmer until soft while continuing to whisk.
Add in the garlic and truffle and continue to cook for another couple of minutes.
Remove from the heat and add butter, parmesan and truffle oil.
Pour into a baking dish and spread out into an even layer. Place in the fridge covered to firm up.
Turn out onto a clean bench and cut into chips. Trim off the rough sides from each chip.
Roll the chips in some uncooked polenta and coat evenly.
Shallow fry in oil in a frying pan until golden the flip and cook the other side until golden.
Polenta Chips
1L chicken stock
250g instant polenta
2 tbsp butter
½ cup grated parmesan cheese
2 tsp truffle oil
1 bulb of roasted garlic, flesh squeezed out and minced
1 tbsp dried thyme
Salt and pepper to taste
1 cup instant polenta
Oil, for frying
Add stock to a large saucepan and bring to the boil.
Add the polenta in a slow steady stream, while whisking continuously to prevent lumps. Simmer for 3 minutes or until soft, while stirring continuously.
Add in the garlic and rosemary and cook for a 2 minutes, while still whisking.
Remove from the heat and parmesan, butter and truffle oil and mix well to combine. Season to taste.
Line a baking dish with baking paper and pour in the cooked polenta. Smooth out the top with a spatula. Cover with glad wrap and place in the fridge to firm up for at least 2 hours but can be done the day before.
Turn the polenta out onto a clean bench and cut in half lengthways, then cut into 2cm thick batons.
Flip the batons over, cut off the top rough layer and square up the chips.
In a bowl, add 1 cup of uncooked polenta.
Toss the chips in the polenta until evenly coated. Place on a lined tray until ready to fry.
Heat 3cm of oil in a frying pan over a medium-high heat, drop in a small piece of the off cuts of the polenta, and wait until it starts to bubble. Add in half the polenta chips, fry until golden, then flip, and fry the other side until golden and crispy. Remove from oil and drain on paper towels. Season with salt and repeat with the remaining polenta chips.
Serve with garlic aioli.
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