Polenta Chilli Fries
Polenta is coarsely or finely ground yellow or white maize (cornmeal). Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp.
- 1 cup of corn meal/polenta/corn dahlia
- 3 cups of vegetable stock
- Salt and pepper to taste
- 1/2 tsp of rosemary leaves, chopped
- 1 Tbsp of olive oil, for frying
- 1 cup of flour
- 30-35 gm of parmesan cheese, grated
- 1/2 tsp of cracked black pepper
- 1/2 tsp of red chilli flakes
- 1/2 tsp of sea salt
- Bring 3 cups of vegetable stock to a steady boil. Season with salt.
- Gradually add the polenta to the stock, whisking it at the same time with one hand.
- Turn down the heat and whisk well until the polenta is well incorporated. Let it cook for 8 to 9 minutes until it starts to leave the sides of the pan.
- Line a shallow tray (1 inch high) with plastic wrap or cling film. Grease it uniformly with olive oil.
- Pour the polenta into the tray and spread it evenly all over. The polenta will eventually set in the tray and will be nice and firm when chilled.
- Turn the tray over on to a clean surface.
- Take the tray away and carefully pull away the cling film from the polenta.
- Using a sharp knife cut it into longish fingers (10cm or 4inches x 1.5cms or 0.75 inch) to resemble French fries.
- In a bowl, combine the grated parmesan cheese, cracked black pepper and red chilli flakes.
Dust the polenta fingers in flour and deep fry until crispy.
- Toss them into the bowl with the grated cheese and pepper to give a lovely coating to the polenta fries.
- Serve hot.