Polenta Chips with Roasted Garlic Aioli
Polenta Chips with Roasted Garlic Aioli

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how 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 bit tasty. This is gonna smell and look delicious.

Polenta Chips with Roasted Garlic Aioli is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Polenta Chips with Roasted Garlic Aioli is something that I have loved my whole life.

Polenta chips with aioli recipe, Viva - There is only one way to describe ovenbaked polenta chips ampmdash the bomb These you have to try with their subtle taste of rosemary and delicious Served with aioli, these are great alongside roast chicken or fish, or just on their own as a scrummy snack. These are a great snack or even a side dish with your meals! If you don't have a mandolin and would like to purchase one here's a link to find one. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.

To get started with this recipe, we have to first prepare a few ingredients. You can have polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:
  1. Make ready Polenta Chips
  2. Prepare 2 1/2 cups milk
  3. Prepare 2 tbsp butter
  4. Get 1/2 tsp ground black pepper
  5. Take 1/2 tsp basil
  6. Make ready Chilli flakes to taste (optional)
  7. Get 2 vegetable or chicken oxo cubes
  8. Get 1/2 tsp dried rosemary
  9. Prepare 2 cups polenta
  10. Take 2 1/2 cups water
  11. Make ready to taste Salt
  12. Make ready 1/2 tsp dried oregano
  13. Get 1/2 tsp dried thyme
  14. Make ready Cooking spray, for greasing
  15. Prepare Olive oil for brushing
  16. Get Roasted Garlic and Herb Aioli
  17. Take 2 smaller garlic blubs
  18. Make ready 1/2 cup mayonnaise
  19. Take 1 tbsp lemon juice
  20. Take 1 tbsp fresh parsley, finely chopped
  21. Prepare 1 tbsp fresh basil, finely chopped
  22. Take to taste Salt
  23. Get to taste Ground black pepper
  24. Get 1 drizzle of olive oil

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. 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. I served them on this occasion with a simple to make smoked sage salt.

Instructions to make Polenta Chips with Roasted Garlic Aioli:
  1. To make the aioli: preheat oven to 220c.
  2. 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.
  3. Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed.
  4. To make polenta: Grease baking tray with cooking spray.
  5. In a medium pot over medium-high heat, add the milk, oxo cubes and water.
  6. 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.
  7. Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well.
  8. Transfer the polenta to the greased tray. Spread as evenly as possible.
  9. Place in the fridge and chill for 4 hours.
  10. Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long.
  11. You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips.
  12. Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow.
  13. Brush each polenta chip with a good amount of olive oil.
  14. 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.
  15. Allow the polenta to cool enough to handle comfortably.
  16. Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown.
  17. Transfer onto a plate lined with greaseproof paper or kitchen paper.
  18. Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli

These polenta chips are made with ricotta and rosemary with a sage salt. 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. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly.

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