Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, polenta chips with roasted garlic aioli. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Polenta Chips with Roasted Garlic Aioli is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Polenta Chips with Roasted Garlic Aioli is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:
- Get Polenta Chips
- Prepare 2 1/2 cups milk
- Take 2 tbsp butter
- Get 1/2 tsp ground black pepper
- Get 1/2 tsp basil
- Get Chilli flakes to taste (optional)
- Get 2 vegetable or chicken oxo cubes
- Take 1/2 tsp dried rosemary
- Prepare 2 cups polenta
- Get 2 1/2 cups water
- Prepare to taste Salt
- Get 1/2 tsp dried oregano
- Take 1/2 tsp dried thyme
- Get Cooking spray, for greasing
- Take Olive oil for brushing
- Prepare Roasted Garlic and Herb Aioli
- Prepare 2 smaller garlic blubs
- Prepare 1/2 cup mayonnaise
- Get 1 tbsp lemon juice
- Make ready 1 tbsp fresh parsley, finely chopped
- Take 1 tbsp fresh basil, finely chopped
- Take to taste Salt
- Take to taste Ground black pepper
- Take 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.
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
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.
So that’s going to wrap this up with this exceptional food polenta chips with roasted garlic aioli recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
