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Polenta Chips With Harry Styles Sriracha Mayo
And On The
23rd
Day Of Christmas, We Are Serving
Polenta Chips
With Harry Styles Sriracha Mayo
This mayo will be delicious served with absolutely anything, but particularly these crispy baked polenta chips. Make them a day ahead if needed! A great snack on their own or delicious served up as a side to go with all the Christmas day meats and salads.
Ingredients
4 cups Water
1.5 cups Quick Cook Polenta
1 Stock (jelly or cube)
1 tsp Man Grind
1 sprig Rosemary
1 tbsp Cornflour
50gm Butter
50gm Parmesan Cheese
Instructions
1
Bring the water to a simmer, add the stock cube and season with Man Grind. Chop the rosemary finely and add to the water.
2
Add the quick cook polenta to the water and whisk it in. Continue to stir on a medium heat for 2 minutes, Add the butter, cornstarch and parmesan and stir.
3
Line a slice tin with baking paper, and use a spatula to scrape out the polenta. You should have a thick consistency, that you can spread evenly into the tray.
4
Dust the top with a little extra polenta, and pop into the fridge to set. Leave it for at least an hour until nice and firm.
5
Preheat the oven to 210ºC and cut the polenta into chip shapes.
6
Lift the chips and dust all edges with a little more polenta. This gives it a great crispy outside.
7
Place on a lined baking tray and coat with 3 tbsp of oil.
8
Toss gently and pop into the oven for 25 minutes, turning half way.
To Serve
Spoon Harry Styles Sriracha Mayo into a dipping bowl.
Alternatives
Dairy Free: Leave out the parmesan and add some nutritional yeast for flavour.
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