Andre Garrett’s Polenta Chips are a great snack for any occasion, mixed with parmesan and milk and lightly fried they taste amazing!
Taste Club’s attempt at Andre’s Polenta Chips!
For the Polenta chips:
100g fine polenta
50g parmesan cheese
Salt/pepper to taste
For the creamed gorgonzola:
40g cream cheese
Pinch of cayenne or chilli powder
Bring the milk to the boil, gently pour in polenta, season lightly and with a whisk allow to cook and thicken for a good 10-12 minutes, have the heat on low so does not burn and whisk every 30 seconds.
Check the seasoning towards the end and at the end take off the heat and add the cheese, mix well and pour into a shallow, greased tray around 15cm square, leave to cool for a couple of hours.
For the creamed gorgonzola, blend the cheeses in a small blender until smooth, add the cayenne to taste, place in a small piping bag.
When the polenta in cold and set firmly, tip out onto a board and with a large knife cut into large chip shapes.
Heat a non-stick frying pan and add a little olive oil. Shallow fry the polenta chips for 2 mins each side. Fry until coloured all around and soft inside, drain onto kitchen paper. Pipe the cheese mix on top of the chips in a wavy manner.