If you have never made polenta chips before, this is the recipe to try. Polenta has a reputation for being bland, but not when made with chicken stock, herbs and garlic. Crunchy on the outside with a tender centre, dip in one of these sauces and watch them disappear.
Serves: 6–8
INGREDIENTS
2 tablespoons olive oil
1 onion, very finely chopped
2 rashers streaky bacon, very finely chopped (we use Freedom Farms)
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon dried tarragon
4 cups chicken or vegetable stock
1 cup instant polenta
sea salt and freshly ground pepper
vegetable oil for cooking
purchased tomato relish for serving
30 cm x 25 cm Swiss roll tin, greased and fully lined with baking paper
Gorgonzola sauce
1/3 cup cream
100 grams creamy Gorgonzola or other soft blue cheese, diced
METHOD
Heat the olive oil in a large saucepan and add the onion, bacon, garlic and the herbs with a good pinch of salt. Cover and cook gently until the onion is very soft. The chips will fall apart when frying if the onion is still crunchy. Add the stock and bring to the boil. Slowly pour in the polenta, whisking continuously until the mixture is smooth and very thick. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Season generously. Tip into the Swiss roll tin and smooth the top. Cool then cover and chill until very firm.
Gorgonzola sauce: Heat the cream in a small saucepan until hot but not boiling. Take off the heat and whisk in the cheese until melted and smooth. Serve warm.
To cook: Turn the polenta out onto a cutting board and cut into chips.
Heat 1 cm of oil in a non-stick sauté pan until hot. Fry the chips until golden and crisp, turning them in the oil to brown on all sides. Make sure the chips are not touching or they will stick together. Drain on paper towels and season. Keep warm in a medium oven until all the chips are cooked then serve immediately with one or both of the sauces.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!