Polenta Chips with Garlic Aioli


500g polenta
2 litres vegetable stock
70g parmesan
Veg oil for frying

Grease 2 trays with olive oil
Grate the parmesan cheese.
Heat the stock to boiling, then using a whisk add the polenta in a steady stream whisking until it becomes thick and smooth.
Remove from the heat and whisk in the grated parmesan.
Season with salt and pepper.
Pour into prepared trays and cover with greaseproof paper.
Leave to cool then refrigerate over night.
Cut into equal size chips and fry until golden and crispy.
Serve with garlic aioli

Garlic Aioli

2 egg yolks
4 garlic cloves crushed
1 tsp dijon mustard
Juice half a lemon
250ml sunflower/mild olive oil
Salt and pepper

In a small food processor blitz the egg yolk, garlic, lemon juice, dijon mustard.
Add the combined oil in a steady stream until the aioli becomes thickened.
Season with salt

I use a combination of oils as I find using all olive oil even the mild ones, leaves a bitter taste. I use half of each and its delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s