Polenta Cornmeal Chips
Iain hewitson is my favourite australian chef, he serves these chips at his melbourne resturant tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.
Steps
Cook the garlic in the chicken stock until it is tender& set aside.
Combine the polenta& 2 cups of the cold water , stir until mixed.
Bring the other 2 cups of cold water to the boil in a large pot with the salt.
Add the polenta mix and cook for 5 minutes , stirring vigoursly.
Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
Chop the garlic very finely , then add to the polenta with the parmesan , stir until combined.
Pour the mixture into an oiled baking tray& spread out to about 1 / 2 centimetre thick.
Cool overnight.
Cut into chips.
Beat the eggs& milk together.
Dust the chips in the flour , dip in the egg , then coat in the breadcrumbs.
Repeat this process until all the chips are crumbed.
Heat the oil in a large pot until hot.
Deep-fry the chips until they are golden brown.
Drain well& serve hot.
Ingredients
garlic, chicken stock, polenta, water, salt, parmesan cheese, breadcrumbs, eggs, milk, flour, vegetable oil