Polenta Chips with Tomato and Cheese Sauce
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Polenta Chips with Tomato and Cheese Sauce
Recipe by Michael Weldon
Ingredients
750mls milk
1 garlic clove, grated
200g instant polenta, plus an extra ¼ cup
150g parmesan cheese
large Raco pot
tomato and cheese sauce
1 brown onion, diced
1/2tsp Coles chilli flakes
1 tin Coles diced tomato
1tbs chopped parsley
100g diced mozzarella
Squeaky Gate extra virgin olive oil
sea salt
pepper
Raco saucepan
Method
In a large pot over a medium high heat bring the milk and garlic to a simmer. Once simmering add the polenta in by sprinkling whilst gently stirring the mixture with a whisk. Keep whisking until the polenta hydrates and thickens up. Add the parmesan, a pinch of salt and pepper. Once mixed through turn off the heat and pour the polenta into a tray lined with baking paper or cling wrap. Place the tray into the fridge to set.
In a saucepan over a medium heat fry the onion in a drizzle of olive and a pinch of salt. Cook until the onion softens then add the chilli flakes and tomato. Cook until the sauce thickens slightly. Blend with a stick blender until combined.
Cut the set polenta into large chips. Brush with oil and then roll in extra polenta. Place on a lined oven tray and put into the oven. Cook for 20-25 minutes until golden brown on the outside. Season with a pinch of salt.
Warm the tomato sauce, add the parsley and mozzarella. Gently stir through and let the mozzarella begin to melt.
Serve the chips with the dip on the side.
