Chef Andre Garrett’s Polenta Chips recipe is a great snack for any occasion. Mix with parmesan and milk and lightly fried, they taste amazing.
Ingredients
For the Polenta chips:
100g fine polenta
200g milk
50g parmesan cheese
Salt/pepper to taste
For the creamed gorgonzola:
100g gorgonzola
40g cream cheese
Pinch of cayenne or chilli powder
Method
For the polenta:
Bring the milk to the boil, gently pour in polenta and season lightly. Turn the heat to low and allow to cook and thicken for a good 10-12 minutes, while whisking every 30 seconds.
Take off the heat and add the cheese. Mix well and then pour into a shallow, greased tray (around 15cm square). Leave to cool for a couple of hours.
For the creamed gorgonzola:
Blend the cheeses in a small blender until smooth, add the cayenne to taste, place in a small piping bag.
When the polenta in cold and set firmly, tip out onto a board and with a large knife cut into large chip shapes
.
Heat a non-stick frying pan and add a little olive oil. Shallow fry the polenta chips for 2 mins each side.
Fry until coloured all around and soft inside, drain on kitchen paper. Pipe the cheese mix on top of the chips in a wavy manner.
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