Polenta Chips

17 ingredients
1 steps

Ingredients

  • 30 x 25 cm Swiss roll tin.
  • Greased and fully lined with baking paper.
  • 2 tablespoons of olive oil.
  • 1 onion finely chopped.
  • 2 rashers of streaky bacon, finely chopped.
  • 2 cloves of garlic, crushed.
  • 1 tablespoon finely chopped rosemary.
  • 1 teaspoon dried tarragon.
  • 4 cups of chicken or vegetable stock.
  • 1 cup instant polenta.
  • Salt and pepper.
  • Vegetable oil for cooking.
  • Gorgonzola Sauce:
  • 1/3 cup heavy cream.
  • 100 grams creamy gorgonzola or other soft blue cheese.
  • Extra sauce to Serve:
  • Bought tomato relish.

Directions

  1. 1
    {"0":"Heat the olive oil in a large saucepan.","1":"Add the onion, bacon, garlic, herbs and good pinch of salt.","2":"Cover and cook gently until onion is soft.","3":"Chips will fall apart if the onion is still crunchy.","4":"Add stock and bring to the boil.","5":"Slowly pour in the polenta, whisking continuously, until the mixture is smooth and very thick.","6":"Reduce heat to low.","7":"Cook for 5 minutes, stirring occasionally.","8":"Watch carefully for burning.","9":"Season generously.","10":"Tip into Swiss roll tin and smooth the top.","11":"Cool, then cover and chill until very firm.","13":"To make chips:","14":"Turn the polenta on to a cutting board.","15":"Cut into chips.","16":"Heat 1 cm of oil in a non stick saute pan, until hot.","17":"Fry chips until golden and crisp.","18":"Turning in the oil until brown on all sides.","19":"Make sure the chip are not toughing or they will stick together.","20":"Drain on kitchen paper and season.","21":"Keep warm in medium oven until all the chips are cooked.","23":"Gorgonzola Sauce:","24":"Heat cream in a small saucepan until hot but not boiling.","25":"Take off heat.","26":"Whisk in the cheese until melted and smooth.","27":"Serve warm.","29":"Serve immediately with tomato relish and gorgonzola sauce."}

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