Polenta chips recipe with spicy dipping sauce
Made with Baby Roma tomatoes
Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.
40 min (PASSIVE TIME: 40 min)
Easy
Ingredients
For the polenta chips:
-
3
cups
chicken liquid stock
-
2
tablespoons
finely chopped fresh rosemary leaves
-
1
clove
garlic grated
-
1
cup
instant polenta
-
1/2
cup
finely grated parmesan
-
Olive oil cooking spray
For the spicy sauce:
-
1
x
400 g tin of Mutti Baby Roma Tomatoes
-
1/2
diced onion
-
1
clove
garlic crushed
-
1
tsp
dried chili flakes
-
1
tsp
smoked paprika
-
1/2
cup
fresh basil
-
1
tbsp
olive oil
-
1
pinch
of Sal
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Polenta chips recipe with spicy dipping sauce: Method
- 1. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.
- 2. Mix the stock, rosemary and garlic in a medium saucepan over high heat. Once it comes to a boil, reduce to a low heat.
- 3. Add the polenta slowly while stirring constantly. Stir for about 6 minutes until it thickens, then turn the heat off.
- 4. Add the parmesan and mix well. Pour into the pan and spread evenly.
- 5. Refrigerate for 2 hours or until set.
- 6. For the spicy sauce, in a small saucepan on low heat add the oil, garlic and onion and heat for 2mins.
- 7. Add the tin of Mutti Baby Roma tomatoes, basil, paprika, chili flakes and salt to taste. Mix well and cook for 10mins on low heat.
- 8. Once cooled transfer to a small bowl. Serve this at room temperature.
- 9. Carefully remove polenta from pan onto a cutting board and cut into 2cm wide chips.
- 10. In a large pan heat a little extra olive oil and fry each of the polenta chips in batches until golden brown on each side.
- 11. Serve alongside the spicy sauce
