Polenta Chips with Roasted Garlic Aioli
Polenta Chips with Roasted Garlic Aioli

Hey everyone, it’s me, Dave, welcome to my recipe page. 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 bit tasty. This will be really delicious.

Polenta Chips with Roasted Garlic Aioli is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Polenta Chips with Roasted Garlic Aioli is something that I have loved my entire life.

Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slice polenta into strips and place them on a greased baking sheet. These baked polenta fries are crunchy on the outside and creamy on the inside.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Make ready Polenta Chips
  2. Get 2 1/2 cups milk
  3. Take 2 tbsp butter
  4. Prepare 1/2 tsp ground black pepper
  5. Make ready 1/2 tsp basil
  6. Get Chilli flakes to taste (optional)
  7. Get 2 vegetable or chicken oxo cubes
  8. Make ready 1/2 tsp dried rosemary
  9. Prepare 2 cups polenta
  10. Take 2 1/2 cups water
  11. Get to taste Salt
  12. Get 1/2 tsp dried oregano
  13. Prepare 1/2 tsp dried thyme
  14. Prepare Cooking spray, for greasing
  15. Prepare Olive oil for brushing
  16. Make ready Roasted Garlic and Herb Aioli
  17. Take 2 smaller garlic blubs
  18. Take 1/2 cup mayonnaise
  19. Get 1 tbsp lemon juice
  20. Prepare 1 tbsp fresh parsley, finely chopped
  21. Get 1 tbsp fresh basil, finely chopped
  22. Prepare to taste Salt
  23. Get to taste Ground black pepper
  24. Make ready 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. Baking polenta chips are not only healthier for you but give a better result. These polenta chips are made with ricotta and rosemary with a sage salt.

Steps to make Polenta Chips with Roasted Garlic Aioli:
  1. To make the aioli: preheat oven to 220c.
  2. 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.
  3. Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed.
  4. To make polenta: Grease baking tray with cooking spray.
  5. In a medium pot over medium-high heat, add the milk, oxo cubes and water.
  6. 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.
  7. Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.
  8. Transfer the polenta to the greased tray. Spread as evenly as possible.
  9. Place in the fridge and chill for 4 hours.
  10. Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.
  11. You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.
  12. Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.
  13. Brush each polenta chip with a good amount of olive oil.
  14. 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.
  15. Allow the polenta to cool enough to handle comfortably.
  16. Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.
  17. Transfer onto a plate lined with greaseproof paper or kitchen paper.
  18. Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli

I served them on this occasion with a simple to make smoked sage salt. But I do feel they would go just as well with garlic aioli. The roasted garlic brings a delicious and subtle sweetness throughout the whole sauce, giving us a fantastic balance to the chipotle. The chipotle brings an all around smokiness to the sauce that makes us go back for more and more each and every bite. Remove from the oven and let cool at room temperature.

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