Polenta chips are a great alternative to fries and are a really good medium for carrying flavours of herbs, cheeses and marinated vegetables. Polenta is naturally gluten free and when cooked in this way gives a delicious crunch. This recipe is adapted from Produce to Platter, Jens Schroeder.
Boil water and add the polenta, stirring until smooth. Add the grated pecorino and chopped herbs with seasoning. Stir through and add either the olive oil or truffle oil.
Place the polenta into a pre oiled tray and smooth out till flat. Pop in the fridge for around 3 hours to set.
Once set, cut polenta into chips, long rectangular shape is great) and pan fry in rice bran oil until golden. Serve with lemon goats cheese sauce.
Lemon and goats cheese sauce:
Put all ingredients in a blender and blend till smooth and creamy.
comments powered by Disqus
