These truffle polenta chips are incredibly delicious, rich, impressive and very addictive. They are crispy and crunchy from the outside and soft inside. It’s definitely a nice alternative to the traditional French fries potatoes.
These polenta chips are the perfect side dish to serve with meat or fish. They can also make a great appetizer with the aioli or tomato chutney to dip.
This is from NOPI ottolenghi and scully’s cookbook.
How to make it ?
As you know polenta itself has very little flavour. In this recipe we’ll cook it in boiled water before stirring in butter to make it richer. Then we’ll add the grated parmesan and some truffle oil that adds a luxurious touch. Which suits me personally, I have always been a big fan of truffle. But if you don’t like the truffle, feel free to substitute and play around with different seasoning, specially herbs like rosemary, sage, thyme…
The polenta is then spread out evenly in 30cm/20cm tray to let it cool for at least 2 hours or overnight.
The next day, cut into sticks 10cm/2cm. Dust them with some polenta and fry when you’re ready to eat, as they’re best served fresh with some aioli or tomato chutney.
What if you don’t want to fry them ?
According to Yotam Ottolenghi and Ramael Scully, if you don’t fancy frying you can bake them in a hot oven instead, in which case you don’t need to dust them with polenta. Just brush them lightly with olive oil and then roast on a parchment- lined baking tray at 240C/ 220C fan for about 25 minutes.
I actually didn’t try this alternative, so let me know if you do.
If you want to make an amazing side dish, check this recipe : « Sweet potato mash with herbs & lime salsa »