Polenta chips with spicy dipping sauce
Made with Mutti 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.
Easy
Ingredients
For the polenta chips:
-
3
cups
chicken stock
-
2
tbsp
fresh rosemary leaves, finely chopped
-
1
clove
garlic, grated
-
1
cup
instant polenta
-
1/2
cup
parmesan, finely grated
-
Olive oil cooking spray
For the spicy sauce:
-
1
x 400 g tin of Mutti Baby Roma Tomatoes
-
1/2
an onion, diced
-
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 salt
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Polenta chips with spicy dipping sauce: Method
- Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.
- Mix the stock, rosemary and garlic in a medium saucepan over high heat. Once it comes to a boil, reduce to a low heat.
- Add the polenta slowly while stirring constantly. Stir for about 6 minutes until it thickens, then turn the heat off.
- Add the parmesan and mix well. Pour into the pan and spread evenly.
- Refrigerate for 2 hours or until set.
- For the spicy sauce, in a small saucepan on low heat add the oil, garlic and onion and cook for 2 minutes.
- Add the tin of Mutti Baby Roma tomatoes, basil, paprika, chili flakes and salt to taste. Mix well and cook for 10 minutes on low heat.
- Once cooled, transfer to a small bowl. Serve this at room temperature.
- Carefully transfer polenta from pan onto a cutting board and cut into 2cm wide chips.
- 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.
- Serve alongside the spicy sauce
