Polenta Chips
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. ⓘ
Instructions
- Heat the olive oil in a large saucepan.
- Add the onion, bacon, garlic, herbs and good pinch of salt.
- Cover and cook gently until onion is soft.
- Chips will fall apart if the onion is still crunchy.
- Add stock and bring to the boil.
- Slowly pour in the polenta, whisking continuously, until the mixture is smooth and very thick.
- Reduce heat to low.
- Cook for 5 minutes, stirring occasionally.
- Watch carefully for burning.
- Season generously.
- Tip into Swiss roll tin and smooth the top.
- Cool, then cover and chill until very firm.
- To make chips:
- Turn the polenta on to a cutting board.
- Cut into chips.
- Heat 1 cm of oil in a non stick saute pan, until hot.
- Fry chips until golden and crisp.
- Turning in the oil until brown on all sides.
- Make sure the chip are not toughing or they will stick together.
- Drain on kitchen paper and season.
- Keep warm in medium oven until all the chips are cooked.
- Gorgonzola Sauce:
- Heat cream in a small saucepan until hot but not boiling.
- Take off heat.
- Whisk in the cheese until melted and smooth.
- Serve warm.
- Serve immediately with tomato relish and gorgonzola sauce.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).