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Polenta Chips with a Spicy Chimichurri Dipping Sauce

Polenta Chips with a Spicy Chimichurri Dipping Sauce

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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.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 1:20 hours |
  • Cook Time : 35 mins
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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

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.

TIP: A microplane grater works best to achieve the finely grated Parmesan cheese.

Note: You can use Westfalia Plain Avocado Oil as an option for frying.