Polenta fries

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Pascal Aussignac's summery polenta fries recipe makes a super alternative to regular potato chips. Coat in gluten-free flour if catering for coeliac diners.

First published in 2015
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  • 100g of polenta, instant variety
  • 500ml of full-fat milk
  • 1 garlic clove, finely chopped
  • 1 orange
  • 1 dash of Cointreau
  • 2 eggs
  • vegetable oil, for deep frying
  • olive oil
  • flour, for dusting, gluten free if necessary
  • salt
  • pepper


  • Deep fat fryer


Add the polenta to a large, non-stick saucepan with the milk, garlic, 1 1/2 tsp of olive oil and a large pinch of salt and pepper
Bring the polenta to the boil, stirring consistently, and allow to simmer for 5 minutes. Grate the zest of the orange into the polenta and stir in a drop of Cointreau
Remove the pan from the heat and set aside to cool. While the mix is cooling, lightly whisk together 1 whole egg with 1 egg yolk and mix into the cooled polenta
Line a baking tray with greaseproof paper and pour the polenta onto the tray - it should spread out to be around 2 cm in thickness. Place in the fridge to set for 20-30 minutes
Once set, remove from the fridge and cut into chips around 1cm x 1cm x 6cm in size. Prepare a tray of flour (or potato flour for a gluten-free option) to coat the polenta chips
  • flour for dusting
Fry the chips at 180°C in a deep fryer until golden. Drain on some kitchen paper, season with salt and serve
  • vegetable oil, for deep frying
  • salt
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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