CHIPS made from polenta are a great alternative to those made from potatoes, packing a great texture and flavour in this incarnation thanks to the panko breadcrumbs. The avocado dipping sauce is a tasty accompaniment but with a little experimentation you can settle on a personal favourite.
Polenta chips with avocado dipping sauce
Serves 8
Avocado dipping sauce
2 ripe avocados, halved and flesh scooped out
100g Greek yogurt
1tbsp lime juice
1tsp grated lime zest
1tsp olive oil
Place all the ingredients in the small bowl of a food processor along with a good pinch of salt and some fresh ground white pepper. Blitz to form a smooth paste and set aside.
Polenta chips
40g butter
200g quick-cook polenta
50g parmesan, grated
60g plain flour, to coat
2 large eggs, beaten
80g panko breadcrumbs
1tsp chopped rosemary
Bring 800ml of well-salted water to the boil and add half of the butter. Add the polenta in a steady stream, whisking as you do, then cook for 1-2 minutes. Remove the pan from the heat, cover it tightly and let the polenta cook in the residual heat for 15-20 minutes until the grains are soft and the consistency is quite stiff.
Line a large baking tray with clingfilm. Mix the remaining butter and parmesan into the polenta, then season if necessary. Spread the polenta evenly into the tray until 1.5cm thick then refrigerate for 1 hour. Once chilled, cut the polenta into chips about 7cm long and 1.5cm wide. Dust each chip with the flour, brush it with the eggwash and coat it with the breadcrumbs. Fry the chips in a deep-fat fryer at 200C for 1-2 minutes until golden brown then remove any excess oil, season with sea salt and sprinkle the rosemary over them. Serve on a large platter with a bowl of the avocado dipping sauce.
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