Recipe: Appetizing Polenta Chips with Roasted Garlic Aioli

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Polenta Chips with Roasted Garlic Aioli.

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

Ingredients of Polenta Chips with Roasted Garlic Aioli

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

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