A crispy outside and a heavenly creamy inside, that’s what we want from a good chip. The secret here is to cook the polenta in cream. Yes it’s a little bit naughty, but the result is worth it! These chips can be frozen, so you can prepare a ton of them ahead and fry them just before the crowds arrive.
Prep Time20 minutesmins
Cook Time10 minutesmins
Resting Time1 hourhr20 minutesmins
Course: Side Dish, Snack
Cuisine: South American
Keyword: aioli, chips, cream, polenta
Servings: 4serves
Ingredients
Polenta chips
280mlthickened cream
300mlwater
150gfinely ground cornmeal
¾teaspoonsalt
70gParmesangrated
1eggscrambled
100gbreadcrumbs
2tablespoonsfinely chopped parsley
Vegetable oil for deep frying
Aioli
2egg yolks
1teaspoonsriracha
1clovegarlicminced
1tablespoonwhite vinegar
180mlvegetable oil
Instructions
In a medium saucepan, bring cream and water to the boil. Reduce to medium heat and rain in cornmeal and salt, continuously whisking to avoid clumps. Cook while stirring for 3-4 minutes until the polenta starts forming one big clump. Take off the heat and incorporate grated parmesan.
Line a square or rectangular dish with cling wrap. Spread the polenta evenly into the dish, pressing down to 2cm thickness. Smoothen the surface. Cover with cling wrap and refrigerate for 1 hour to set.
To make aioli, place yolks, sriracha, garlic and vinegar into a tall jug. Mix with a stick blender. Slowly pour in oil in a steady stream while continuing to blend until thick and fully emulsified. Cover and chill immediately.
Cut the chilled polenta into chips of 2cm width. Mix breadcrumbs with finely chopped parsley. Whisk the egg, then dip each chip into the egg wash, followed by a coating of the breadcrumb mix. Rest the coated chips in the fridge for at least 10 minutes.
In a deep fryer or saucepan, preheat vegetable oil to 180°C. Fry the chips for 2-3 minutes until golden brown. Drain on a kitchen towel before serving with the aioli.
Tip: All things crumbed benefit from resting the crumbed items in the fridge for at least 10 minutes before frying. This will help the crumbs bond to the food, and they won’t separate or fall off while fried.