Polenta Chips with Roasted Garlic Aioli
Polenta Chips with Roasted Garlic Aioli

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, polenta chips with roasted garlic aioli. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

The baked polenta chips can be prepared completely in advance so you can just bung them in the oven Here's a fantastic little recipe for parties. The baked polenta chips can be prepared completely in Squeeze the caramelised garlic cloves into a bowl, add egg yolks, vinegar and salt and whisk well. 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.

Polenta Chips with Roasted Garlic Aioli is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Polenta Chips with Roasted Garlic Aioli is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:
  1. Take Polenta Chips
  2. Get 2 1/2 cups milk
  3. Take 2 tbsp butter
  4. Get 1/2 tsp ground black pepper
  5. Make ready 1/2 tsp basil
  6. Prepare Chilli flakes to taste (optional)
  7. Prepare 2 vegetable or chicken oxo cubes
  8. Take 1/2 tsp dried rosemary
  9. Take 2 cups polenta
  10. Prepare 2 1/2 cups water
  11. Prepare to taste Salt
  12. Prepare 1/2 tsp dried oregano
  13. Prepare 1/2 tsp dried thyme
  14. Take Cooking spray, for greasing
  15. Get Olive oil for brushing
  16. Make ready Roasted Garlic and Herb Aioli
  17. Prepare 2 smaller garlic blubs
  18. Get 1/2 cup mayonnaise
  19. Make ready 1 tbsp lemon juice
  20. Prepare 1 tbsp fresh parsley, finely chopped
  21. Get 1 tbsp fresh basil, finely chopped
  22. Make ready to taste Salt
  23. Take to taste Ground black pepper
  24. Make ready 1 drizzle of olive oil

This fragrant mayonnaise-based aioli with roasted garlic, lemon juice, and a hint of Worcestershire sauce makes a delicious dipping sauce. Roasted Garlic Aioli. this link is to an external site that may or may not meet accessibility guidelines. 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.

Instructions to make Polenta Chips with Roasted Garlic Aioli:
  1. To make the aioli: preheat oven to 220c.
  2. 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.
  3. Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed.
  4. To make polenta: Grease baking tray with cooking spray.
  5. In a medium pot over medium-high heat, add the milk, oxo cubes and water.
  6. 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.
  7. Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.
  8. Transfer the polenta to the greased tray. Spread as evenly as possible.
  9. Place in the fridge and chill for 4 hours.
  10. Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.
  11. You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.
  12. Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.
  13. Brush each polenta chip with a good amount of olive oil.
  14. 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.
  15. Allow the polenta to cool enough to handle comfortably.
  16. Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.
  17. Transfer onto a plate lined with greaseproof paper or kitchen paper.
  18. Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli

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. These baked polenta fries are crunchy on the outside and creamy on the inside. Meanwhile, make the aioli: blend roasted garlic, lemon juice, egg, salt, and pepper. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.

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