Hi, I’m Laura. Today, we’re going to prepare polenta chips with roasted garlic aioli recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Polenta Chips with Roasted Garlic Aioli Recipe
Polenta Chips with Roasted Garlic Aioli is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Polenta Chips with Roasted Garlic Aioli is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Prepare Polenta Chips
- Take 2 1/2 cups milk
- Get 2 tbsp butter
- Take 1/2 tsp ground black pepper
- Get 1/2 tsp basil
- Take Chilli flakes to taste (optional)
- Take 2 vegetable or chicken oxo cubes
- Take 1/2 tsp dried rosemary
- Take 2 cups polenta
- Get 2 1/2 cups water
- Prepare to taste Salt
- Make ready 1/2 tsp dried oregano
- Prepare 1/2 tsp dried thyme
- Prepare Cooking spray, for greasing
- Make ready Olive oil for brushing
- Prepare Roasted Garlic and Herb Aioli
- Take 2 smaller garlic blubs
- Make ready 1/2 cup mayonnaise
- Get 1 tbsp lemon juice
- Prepare 1 tbsp fresh parsley, finely chopped
- Take 1 tbsp fresh basil, finely chopped
- Take to taste Salt
- Prepare to taste Ground black pepper
- Take 1 drizzle of olive oil
Steps 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
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