Who thought that polenta can become a fast food snack?
Thank you Mazilique for the recipe!
For polenta chips: 750 ml vegetable soup, 160g polenta, 10g chives, 30g shaved Parmesan, 100g semolina, approx. 300 ml sunflower oil (for frying), salt and fresh pepper
For the Avocado sauce: 2 avocado, 100g Greek yogurt, 2 teaspoons of lemon juice, 1 lemon peel, 1 tablespoon extra virgin olive oil
In a medium sized pot, put the vegetable soup and let it boil.
Add the polenta, stir and cook for 10-15 minutes until the liquid has been absorbed and the composition thickened. Add the Parmesan flakes and mix until incorporated. Chop the chives and add them to the polenta, add salt if necessary.
Transfer the composition to chopper, and, using a spatula, stretch it in a thin layer. Transfer it to the refrigerator for about 20-30 minutes.
After it has cooled completely, cut the polenta sheet into pieces and dredge them in semolina.
Heat the sunflower oil, and when it's hot, add the polenta pieces. Turn the pieces from one side to the other until they become golden (each piece needs about 5 minutes). The edges will become crisp, and the interior will remain soft and golden.
Absorb the excess oil with a paper napkin.
For sauce, add all the ingredients in a bowl or kitchen robot and mix them carefully until you get a creamy composition. You cand add if you wish, more lemon juice, Maldon salt flakes, freshly squeezed pepper, chopped chilli peppers or cayenne pepper powder.
Serve the chips with the sauce.
Thank you Mazilique for the recipe!
For polenta chips: 750 ml vegetable soup, 160g polenta, 10g chives, 30g shaved Parmesan, 100g semolina, approx. 300 ml sunflower oil (for frying), salt and fresh pepper
For the Avocado sauce: 2 avocado, 100g Greek yogurt, 2 teaspoons of lemon juice, 1 lemon peel, 1 tablespoon extra virgin olive oil
In a medium sized pot, put the vegetable soup and let it boil.
Add the polenta, stir and cook for 10-15 minutes until the liquid has been absorbed and the composition thickened. Add the Parmesan flakes and mix until incorporated. Chop the chives and add them to the polenta, add salt if necessary.
Transfer the composition to chopper, and, using a spatula, stretch it in a thin layer. Transfer it to the refrigerator for about 20-30 minutes.
After it has cooled completely, cut the polenta sheet into pieces and dredge them in semolina.
Heat the sunflower oil, and when it's hot, add the polenta pieces. Turn the pieces from one side to the other until they become golden (each piece needs about 5 minutes). The edges will become crisp, and the interior will remain soft and golden.
Absorb the excess oil with a paper napkin.
For sauce, add all the ingredients in a bowl or kitchen robot and mix them carefully until you get a creamy composition. You cand add if you wish, more lemon juice, Maldon salt flakes, freshly squeezed pepper, chopped chilli peppers or cayenne pepper powder.
Serve the chips with the sauce.
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