Polenta Chips with Spicy Dipping Sauce| Mutti Recipe
Made with Datterini tomatoes
Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste. Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.
40 min (COOK TIME: 40 min)
Easy
Ingredients
For the polenta chips:
-
3
cups
chicken stock
-
2
tbsp
fresh rosemary
(finely chopped )
-
1
clove
garlic
(grated)
-
1
cup
instant polenta
-
1/2
cup
Parmigiano Reggiano Cheese
(finely grated)
-
extra virgin olive oil
(spray)
For the spicy sauce:
-
14
oz
Mutti® Baby Roma Tomatoes (Datterini)
-
1/2
onion
(diced)
-
1
clove
garlic
(crushed)
-
1
tsp
dried chili flakes
-
1
tsp
smoked paprika
-
1/2
cup
fresh basil
-
1
tbsp
extra virgin olive oil
-
1
pinch
salt
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Polenta Chips with Spicy Dipping Sauce| Mutti Recipe: Method
- Grease a 2inch-deep, 7.5 inches (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 heat for 2mins.
- Add the tin of Mutti® Baby Roma Tomatoes (Datterini), basil, paprika, chili flakes and salt to taste. Mix well and cook for 10mins on low heat.
- Once cooled transfer to a small bowl. Serve this at room temperature.
- Carefully remove polenta from pan onto a cutting board and cut into 0.8 inches 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
