Description
Crisp polenta chips with a spicy dip. They make a great snack or nibble when entertaining but also work well as a side dish to meat, chicken and burgers.
Ingredients
Polenta Chips
2 C (500 ml) vegetable stock
1 C (250 ml / 190 g) polenta
1 Tbsp (15 ml) garlic, finely chopped
1 Tbsp (15 ml) Westfalia Chilli-Flavoured Avocado Oil
½ C (125 ml / 65 g) Parmesan cheese, finely grated + extra
¼ C (60 ml / 30 g) cake flour, for dusting
Oil for deep frying
Salt and pepper
Chimichurri Sauce
½ avocado (100 g roughly) or equal amount of Westfalia Plain Guacamole
¼ C (60 ml) Westfalia Chilli-Flavoured Avocado Oil
¼ C (60 ml) Greek yoghurt
¼ C (60 ml) flat leaf parsley
¼ C (60 ml) basil
¼ C (60 ml) coriander
2 Tbsp (30 ml) red wine vinegar
1 tsp (5 ml) garlic, finely chopped
Salt and pepper
Instructions
Polenta Chips
Heat the stock in a saucepan over medium heat. Once it comes up to the boil, add the polenta, garlic and oil. Cover with a lid and cook for 20 minutes while stirring occasionally. Stir in the Parmesan cheese and spread the mixture out in a container or baking tray to a thickness of about 1.5 cm. Allow it to cool and firm up in the fridge for at least 1 hour or overnight. Cut the polenta into finger-size chips and dust them in the cake flour.
Heat the oil for deep-frying to 180 °C. Fry the chips for 2-3 minutes until golden. Toss them through the Parmesan cheese and season with a bit of salt and pepper.
Chimichurri Sauce
Place everything in a blender and blend until smooth. Season to taste. Serve as a dipping sauce with the polenta chips.
Notes
A microplane grater works best to achieve the finely grated Parmesan cheese.
You can use Westfalia Plain Avocado Oil as an option for frying.
