Polenta Chips with Roasted Garlic Aioli

How to Making Recipes Polenta Chips with Roasted Garlic Aioli using 24 ingredients and 18 steps

Polenta Chips with Roasted Garlic Aioli - Drizzle with olive oil and toss gently to coat all sides. Sprinkle with some sea salt flakes. 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. Say hello to your new favourite snack. If you haven't tried to make your own polenta chips before, then seriously give these a go.

To get the best out of your cornmeal, the trick is not to use water as per most cooking instructions on the packet, but use a good stock.

Spread the polenta in an even layer in the baking dish.

You can have Polenta Chips with Roasted Garlic Aioli using 24 ingredients and 18 steps. Here is how you cook it.

Ingredients make Polenta Chips with Roasted Garlic Aioli

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

Polenta Chips with Roasted Garlic Aioli instructions

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.

Polenta Chips with Roasted Garlic Aioli - This post is sponsored by Sprouts Farmers Market for their #SharingHealthyHolidays campaign. All thoughts and opinions about this original recipe are my own. 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. Slice polenta into strips and place them on a greased baking sheet. Lift the polenta out of the tins by taking hold of and pulling on the baking paper. Heat the sunflower oil, for shallow-frying, in a large frying pan over medium heat. Thank you and good luck