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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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Method
1
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
- 100g of polenta, instant variety
- 500ml of full-fat milk
- olive oil
- 1 garlic clove, finely chopped
- salt
- pepper
2
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
- 1 orange
- 1 dash of Cointreau
3
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
- 2 eggs
4
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
5
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
6
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
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