Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, polenta chips with roasted garlic aioli. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Polenta Chips with Roasted Garlic Aioli is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Polenta Chips with Roasted Garlic Aioli is something which I’ve loved my whole life.
Polenta chips with aioli recipe, Viva - There is only one way to describe ovenbaked polenta chips ampmdash the bomb These you have to try with their subtle taste of rosemary and delicious Served with aioli, these are great alongside roast chicken or fish, or just on their own as a scrummy snack. These are a great snack or even a side dish with your meals! If you don't have a mandolin and would like to purchase one here's a link to find one. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.
To get started with this particular recipe, we must prepare a few components. You can cook polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:
- Make ready Polenta Chips
- Take 2 1/2 cups milk
- Take 2 tbsp butter
- Take 1/2 tsp ground black pepper
- Make ready 1/2 tsp basil
- Prepare Chilli flakes to taste (optional)
- Take 2 vegetable or chicken oxo cubes
- Prepare 1/2 tsp dried rosemary
- Get 2 cups polenta
- Get 2 1/2 cups water
- Make ready to taste Salt
- Get 1/2 tsp dried oregano
- Get 1/2 tsp dried thyme
- Make ready Cooking spray, for greasing
- Get Olive oil for brushing
- Prepare Roasted Garlic and Herb Aioli
- Take 2 smaller garlic blubs
- Get 1/2 cup mayonnaise
- Take 1 tbsp lemon juice
- Prepare 1 tbsp fresh parsley, finely chopped
- Prepare 1 tbsp fresh basil, finely chopped
- Make ready to taste Salt
- Make ready to taste Ground black pepper
- Prepare 1 drizzle of olive oil
If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika. Baking polenta chips are not only healthier for you but give a better result. These polenta chips are made with ricotta and rosemary with a sage salt. I served them on this occasion with a simple to make smoked sage salt.
Steps to make Polenta Chips with Roasted Garlic Aioli:
- To make the aioli: preheat oven to 220c.
- Cut the top of the garlic blub. Each individual blub should be visible. Place the blubs in foil, cut side up and drizzle with olive oil and season with a pinch of salt. Wrap with foil and place in the oven for about 30 minutes or until soft and golden. Allow the garlic to cool down once cooked.
- Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed.
- To make polenta: Grease baking tray with cooking spray.
- In a medium pot over medium-high heat, add the milk, oxo cubes and water.
- Once the liquid is boiling, whisk in the polenta. Whisk continuously until the polenta is a creamy textured consistency. Should take about 2-4 minutes.
- Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.
- Transfer the polenta to the greased tray. Spread as evenly as possible.
- Place in the fridge and chill for 4 hours.
- Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.
- You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.
- Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.
- Brush each polenta chip with a good amount of olive oil.
- Transfer to the oven and bake for 30-35 minutes. Turn once half way through cooking and brush again with a good amount of olive oil, continue baking until lightly brown.
- Allow the polenta to cool enough to handle comfortably.
- Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.
- Transfer onto a plate lined with greaseproof paper or kitchen paper.
- Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli
These polenta chips are made with ricotta and rosemary with a sage salt. I served them on this occasion with a simple to make smoked sage salt. But I do feel they would go just as well with garlic aioli. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly.
So that is going to wrap this up for this special food polenta chips with roasted garlic aioli recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
