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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, polenta chips with roasted garlic aioli. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Polenta Chips with Roasted Garlic Aioli is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Polenta Chips with Roasted Garlic Aioli is something that I have loved my whole life. They’re fine and they look fantastic.

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 Slice the polenta into strips & place them on a lined baking tray. Remove from the oven Plate up with salt & pepper to taste over the chips. To make the aioli, place the roasted garlic, egg, thyme, lemon juice, apple cider vinegar, salt and pepper into a food processor and blend until smooth.

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

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

Place stock, water, butter, salt and rosemary in a large pot. Bring to a simmer then, while stirring with a whisk, pour in polenta in a steady stream. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Carefully flip the baking sheet onto a cutting board to release the polenta.

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

Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Carefully flip the baking sheet onto a cutting board to release the polenta. Meanwhile, make the aioli: blend roasted garlic, lemon juice, egg, salt, and pepper and whisk them in a bowl. Slowly add olive oil, and whisk until fully emulsified. Add garlic and olive oil to a small saucepan.

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