Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, polenta chips with roasted garlic aioli. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. These are a great snack or even a side dish with your meals! If you don't have a mandolin and would like to purchase one here's a link to find one. Impress your guests at your next holiday party with these crispy polenta fries with roasted garlic aioli!
Polenta Chips with Roasted Garlic Aioli is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Polenta Chips with Roasted Garlic Aioli is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this 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 can achieve that.
The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:
- Prepare Polenta Chips
- Prepare 2 1/2 cups milk
- Make ready 2 tbsp butter
- Prepare 1/2 tsp ground black pepper
- Get 1/2 tsp basil
- Prepare Chilli flakes to taste (optional)
- Prepare 2 vegetable or chicken oxo cubes
- Get 1/2 tsp dried rosemary
- Take 2 cups polenta
- Make ready 2 1/2 cups water
- Prepare to taste Salt
- Make ready 1/2 tsp dried oregano
- Prepare 1/2 tsp dried thyme
- Take Cooking spray, for greasing
- Prepare Olive oil for brushing
- Take Roasted Garlic and Herb Aioli
- Make ready 2 smaller garlic blubs
- Take 1/2 cup mayonnaise
- Make ready 1 tbsp lemon juice
- Get 1 tbsp fresh parsley, finely chopped
- Make ready 1 tbsp fresh basil, finely chopped
- Prepare to taste Salt
- Take to taste Ground black pepper
- Get 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. If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika. Top with some of the sauteed lobster and sauce.
Instructions to make Polenta Chips with Roasted Garlic Aioli:
- To make the aioli: preheat oven to 220c.
- 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.
- Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed.
- To make polenta: Grease baking tray with cooking spray.
- In a medium pot over medium-high heat, add the milk, oxo cubes and water.
- 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.
- Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.
- Transfer the polenta to the greased tray. Spread as evenly as possible.
- Place in the fridge and chill for 4 hours.
- Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.
- You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.
- Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.
- Brush each polenta chip with a good amount of olive oil.
- 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.
- Allow the polenta to cool enough to handle comfortably.
- Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.
- Transfer onto a plate lined with greaseproof paper or kitchen paper.
- Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli
If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly. 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.
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