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Fried cheesy polenta chips, smoked chilli and lemon
Published: December 14, 2015 at 8:48 AM
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Serves 4 as a starter
A little effort
Total time: 40 mins
+ chilling
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These fried cheesy polenta chips with smoked chilli and lemon come from Duck & Waffle and make a great starter
Vegetarian
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Ingredients
Nutrition
-
500ml milk
-
125g polenta
-
(or veggie alternative) 150g parmesan
grated
-
for frying oil
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1 lemon
Dip
- 4 tbsp mayonnaise
- 2 tsp chipotle paste
Nutrition: per serving
- kcal612
- fat45.5g
- saturates13.2g
- carbs30.1g
- fibre0.4g
- protein20.2g
- salt1.4g
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Method
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step 1
Bring the milk to just below simmering in a large pan, then add the polenta and stir continuously until you have a smooth mixture. Season, add the cheese and keep stirring until the polenta is really thick. Spread onto a baking tray lined with baking paper until the polenta is about 2cm deep (it won’t fill the whole tray). Chill until firm (about an hour).
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step 2
To make the dip, mix the mayonnaise and chipotle.
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step 3
When ready to serve, heat a deep-fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cut the polenta into chips approx 8cm x 2cm. When the oil is hot, add the chips and cook for 2-3 minutes, until the chips are golden brown and crunchy. Fry one or two at a time, otherwise the pan will be too crowded and they’ll stick together. Drain on kitchen paper, and season with salt. Grate lemon zest over them and serve with the chipotle mayo.
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