Polenta Chips with Garlic Aioli

Say hello to your new favourite snack. If you haven’t tried to make your own polenta chips before, then seriously give these a go. They are so easy to make. To get the best out of your cornmeal, the trick is not to use water as per most cooking instructions on the packet, but use a good stock. Whether that be beef, chicken or vegetable stock, it will take your chips to the next level.

For your aioli, you can try my super quick aioli. However, if you have the time you can make it from scratch. Either way, when you’re done, you will get the most delicious polenta chips that are crunchy on the outside and creamy on the inside. Enjoy!

Polenta Chips with Garlic Aioli

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: SnacksCuisine: Italian
Servings

4

servings
Prep time

2

hours 

10

minutes
Cooking time

30

minutes

Ingredients

  • 2 cups vegetable stock

  • 1 1/2 cups cornmeal

  • 1/2 cup milk

  • 1 Tbsp Butter

  • 1/2 cup parmesan cheese shredded

  • 1/2 tsp fresh thyme minced

  • 1/2 tsp fresh rosemary minced

  • 1 Tbsp lemon juice

  • Salt & pepper to taste

  • Super Quick Garlic Aioli Ingredients
  • 1/2 cup of your favourite mayonnaise

  • 2 Tbsp minced garlic

  • 2 Tbsp lemon juice

  • Salt & pepper to taste

Directions

  • In a pot, bring the stock & milk to boil then whisk the cornmeal through.
  • Turn the heat down & cook for approx 8-10 minutes stirring frequently.
  • Remove from the heat & add the parmesan, butter, thyme, rosemary & salt then combine well.
  • Add the mixture to a lined rimmed baking tray. Smooth it out to about 3-5 cm think.
  • Cover in plastic wrap & put it in the fridge to set for a minimum 2 hours.
  • Meanwhile to make the super quick garlic aioli, Add all the ingredients in a bowl & mix them through. Add your salt & pepper to taste and chill in the fridge until ready to use.
  • Preheat your oven to 200°C
  • Slice the polenta into strips & place them on a lined baking tray.
  • Drizzle olive oil over them & baked for 15 minutes, then turn them over & continue to bake for a further 15 minutes until you get that golden crispy look.
  • Remove from the oven Plate up with salt & pepper to taste over the chips.
  • And don’t forget your Aioli. YUM!

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