Joe’s Garage’s polenta chips

PHOTO: GREGOR RICHARDSON
PHOTO: GREGOR RICHARDSON
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

600ml water

100g instant polenta

35g butter

70g parmesan cheese

salt and white pepper

To serve

aioli

sweet chilli sauce

Method

Bring water to a boil before sprinkling in polenta in a steady stream, whisking until incorporated.

Bring back to boil then reduce to a simmer and cook for 10 minutes or until cooked, stirring occasionally.

When cooked, stir in the butter and parmesan cheese.

Spread in a baking dish lined with baking paper, to about 15mm thick and allow to set.

Once cool, cut into fingers approx. 60mm long and 15mm wide.

Place fingers into deep fryer until golden and crispy.

Sprinkle with fresh herbs or flaky sea salt. Serve with aioli and/or sweet chilli sauce.

Recipe provided by Joe’s Garage, Dunedin. Recipe requested by Jo Hellyer.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

 

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