THE DAIRY KITCHEN
Creamy Polenta Chips with Spicy Aioli
By Julia Wharington - Paddock 2 Pixel
Preparation 20 MINS
Cooking 10 MINS
These are a wonderful cheese flavoured chip, great for serving with drinks! Cooking the polenta in cream ensures the finished chips are crispy on the outside and creamy on the inside. Perfect!
280ml Australian thickened cream
150g finely ground cornmeal
¾ teaspoon salt
70g Australian parmesan cheese, grated
2 egg yolks
1 tablespoon white vinegar
1 teaspoon sriracha sauce
1 clove garlic, minced
180ml vegetable oil
2 tablespoons finely chopped parsley
1 egg, beaten
Vegetable oil, extra, for deep frying
All crumbed foods benefit from resting in the refrigerator for at least 10 minutes before frying to help prevent crumbs falling off during cooking. The crumbed chips may be made ahead and frozen, and then thawed and fried as required.
- Line a 20cmx20cm square or rectangular dish with cling wrap. In a medium saucepan, bring water and cream to the boil. Reduce to medium heat and rain in cornmeal and salt, stirring continuously. Continue to cook, stirring continuously, for 3-4 minutes or until the polenta starts forming one big clump. Remove from heat and stir through Parmesan cheese. Spread the polenta into the dish, pressing down to 2cm thickness. Smooth the surface, cover and chill for 1 hour to set.
- To make aioli, place yolks, vinegar, sriracha and garlic into a tall jug. Mix with a stick blender. Slowly, in a steady stream, pour in oil while continuing to blend until thick and fully emulsified. Cover and chill immediately.
- Cut the chilled polenta into 2cm wide chips that are 8-10cm long. Combine the breadcrumbs and parsley in a shallow dish. Dip each chip into the egg, followed by a coating of the breadcrumb mix. Chill the coated chips for at least 10 minutes.
- In a deep fryer or saucepan, heat extra vegetable oil to 180°C. Fry the chips for 2-3 minutes until golden brown. Drain on paper towel before serving with the aioli.