Polenta Chips with Roasted Garlic Aioli. 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 Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping. The aioli is phenomenal, my favorite dip of the buffet (there were several, as I received a new food processor and. If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, polenta chips with roasted garlic aioli. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Polenta Chips with Roasted Garlic Aioli is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They're fine and they look fantastic. Polenta Chips with Roasted Garlic Aioli is something which I've loved my entire life.

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.

To get started with this recipe, we must prepare a few components. You can cook polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:

{Take of Polenta Chips.
{Take 2 1/2 cups of milk.
{Take 2 tbsp of butter.
{Prepare 1/2 tsp of ground black pepper.
{Make ready 1/2 tsp of basil.
{Take of Chilli flakes to taste (optional).
{Prepare 2 of vegetable or chicken oxo cubes.
{Get 1/2 tsp of dried rosemary.
{Take 2 cups of polenta.
{Take 2 1/2 cups of water.
{Prepare to taste of Salt.
{Prepare 1/2 tsp of dried oregano.
{Get 1/2 tsp of dried thyme.
{Prepare of Cooking spray, for greasing.
{Prepare of Olive oil for brushing.
{Get of Roasted Garlic and Herb Aioli.
{Make ready 2 of smaller garlic blubs.
{Make ready 1/2 cup of mayonnaise.
{Prepare 1 tbsp of lemon juice.
{Take 1 tbsp of fresh parsley, finely chopped.
{Take 1 tbsp of fresh basil, finely chopped.
{Prepare to taste of Salt.
{Make ready to taste of Ground black pepper.
{Prepare 1 of 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.

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