Steps to Prepare Favorite Polenta Chips with Roasted Garlic Aioli

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, polenta chips with roasted garlic aioli. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Polenta Chips with Roasted Garlic Aioli is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Polenta Chips with Roasted Garlic Aioli is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have polenta chips with roasted garlic aioli using 24 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Polenta Chips with Roasted Garlic Aioli:

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

Instructions to make Polenta Chips with Roasted Garlic Aioli:

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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