Fried cheesy polenta chips, smoked chilli and lemon
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 4 as a starter
Skip to ingredients
- 500ml milk
- 125g polenta
- (or veggie alternative) 150g parmesangrated
- for frying oil
- 1 lemon
Dip
- 4 tbsp mayonnaise
- 2 tsp chipotle paste
Nutrition: per serving
- kcal612
- fat45.5g
- saturates13.2g
- carbs30.1g
- fibre0.4g
- protein20.2g
- salt1.4g
Method
step 1
Bring the milk to just below simmering in a large pan, then add the polenta and stir continuously until you have a smooth mixture. Season, add the cheese and keep stirring until the polenta is really thick. Spread onto a baking tray lined with baking paper until the polenta is about 2cm deep (it won’t fill the whole tray). Chill until firm (about an hour).
step 2
To make the dip, mix the mayonnaise and chipotle.
step 3
When ready to serve, heat a deep-fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cut the polenta into chips approx 8cm x 2cm. When the oil is hot, add the chips and cook for 2-3 minutes, until the chips are golden brown and crunchy. Fry one or two at a time, otherwise the pan will be too crowded and they’ll stick together. Drain on kitchen paper, and season with salt. Grate lemon zest over them and serve with the chipotle mayo.
