TRUFFLED PAN FRIED POLENTA CHIPS
Serves: 2 | Cook time: 15 – 20 mins (+ at least 2 hrs for setting the polenta)
Our Truffled Pan Fried Polenta Chips are a delicious alternative to baked potatoes or chips. They have a soft and cheesy middle and crunchy exterior.
They’re a great side for steaks or on their own with a dip as a snack.
Recipe and images courtesy of Alana Lowes.
Pan Fried Truffled Polenta Chips
1 litre vegetable stock
1 cup instant polenta + 1 tbsp extra for dusting
1 cup grated truffle pecorino (or parmesan if you didn’t want/have truffle cheese)
50 g butter, melted
3 tbsp olive oil
Sea salt flakes and your choice of dipping sauce.
Spray a small baking tray with oil.
Bring the vegetable stock up to a boil. Sprinkle in the cup of polenta and whisk until combined. Cook the polenta according to the packet instructions, stirring regularly. Remove from the heat and stir through the cheese and butter.
Pour the hot polenta into the baking tray, smoothing the top and place in the fridge to set for 2 hours or overnight.
Remove the polenta from the fridge and turn it out onto a chopping board. It should be a firm block. Slice into sticks, approximately 2cm thick. Dust the chips in the extra polenta.
Heat the olive oil in a large frying pan to a medium-high heat, lay the dusted polenta chips in a single layer with a small distance between them. Cook on one side until golden and crisp, approximately 2 minutes, turn and continue to cook until golden and crisp.
The polenta chips are best served hot. Sprinkle with the sea salt flakes and serve with your choice of dipping sauce such as an aioli.