Polenta chips are crispy on the outside and soft and cheesy in the middle. A sprinkle of sumac gives them a little sour tang and looks quite striking against the golden crust of the chips.
Our range of Parthenon olives are full of sharp, fresh flavour and the garlic stuffed olives in this recipe really lift the aioli.
Fries
4 cups water
1 chicken stock cube (CHICCUBE24)
1 cup of fine polenta (POLEF)
1/2 cup parmesan powder (CHEPPA)
1/2 teaspoon rubbed rosemary (ROSEMP)
1 teaspoon salt (SALTI1)
1 tablespoon of sumac (SUMAP)
Rice bran oil for deep frying (RICBO3)
Aioli
1 cup of good quality mayonnaise (MAYOB)
1/2 cup of Parthenon Green Olives stuffed with Garlic (OLISG)
Juice and zest of one lemon
Bring water to a boil and whisk in polenta and stock cube. Bring to a gentle simmer and leave to cook for 20 minutes until very thick, whisking every couple of minutes.
Add the parmesan and salt, mix well then pour into a 20 centimetre square tray lined with cling wrap. Spread out evenly then place in the fridge to cool.
To make the aioli simply chop the olives finely and mix with the mayo and lemon.
Preheat your deep fryer to 180C.
Cut polenta into chips. Deep fry the chips until golden, drain on paper towels, season with salt and a sprinkle of sumac.
Serve immediately.
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| CHICCUBE24 | RESTRICTED PRODUCT | $0.00 | |||
| POLEF | Polenta superfine essente | $0.00 | |||
| CHEPPA | Parmesan cheese powder alpine **Chilled** | $0.00 | |||
| ROSEMP | RESTRICTED PRODUCT | $0.00 | |||
| SALTI1 | Salt fine | $0.00 | |||
| SUMAP | Sumach middle eastern spice powder | $0.00 | |||
| RICBO3 | Rice bran oil in pet bottle marsanta | $0.00 |
Please wait...