Salted TRUFFLE Polenta chips

Ingredients

230g instant polenta

100g unsalted butter

75g parmesan grated

3/4 tsp truffle oil

1 litre sunflower oil/veg oil

sea salt

Method:

Fill a medium saucepan with 1 litre of water and bring to the boil, once boiled slowly add the polenta, whisking constantly

Reduce the heat to low and cook for 3 minutes, stirring frequently until the polenta is smooth and thick

Add the cubes of butter a few at a time, stirring frequently

Add the parmesan and 1 tablespoon of salt

Mix through and cook for another 5 minutes until the mix no longer sticks to the side of the pan.

Remove from the heat, add the truffle oil and place mixture into a baking pan lined with baking paper

using a wet spatula to spread out the polenta and then place another sheet of baking paper on top, press down lightly.

Set aside to cool before transferring it to the fridge to set for two hours or overnight.

Flip the set polenta out onto a chopping board and cut into chips (10cm x 2cm)

Spread the remaining polenta out and roll the chips through one by one so that they are coated on each side

Heat the sunflower oil in a medium pan, when hot carefully place the chips in the oil and fry for 3-4 minutes.

Remove with a slotted spoon on to a plate with kitchen roll to soak up any excess oil

Sprinkle more salt onto the chips and serve with a chutney, relish or aioli.

with love

x

NOPI TRUFFLE POLENTA CHIPS

One of my favourite recipe books around, Nopi by Yotam ottolenghi and Ramael Scully

Salted truffle polenta chips is one of my most love recipes from this book but there are so many to choose between. Slightly more complex recipe book than his others so if you want a challenge and to try things outside your norm then give this book a try.