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Polenta chips with salsa verde

Name: Polenta chips with salsa verde
Prep time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 tsp salt; 125g instant polenta, plus extra to dust; 30g unsalted butter; 30g parmesan (or vegetarian equivalent), finely grated; Sunflower or vegetable oil to deep-fry; Mayonnaise to serve (optional); For the salsa verde; 10g mint leaves, roughly chopped; 10g parsley leaves, roughly chopped; 1 garlic clove, finely chopped; 1 tbsp capers, drained; 2 pitted green olives, chopped; 2 tsp lemon juice; ½ tsp caster sugar; 6 tbsp extra-virgin olive oil; Specialist kit; 20cm square tin; Probe thermometer

By: Louise Pickford

Published: 23 Feb 24
Updated: 25 Mar 24

Crunchy on the outside but soft and creamy in the middle (just like any good chip should be), these polenta fries are served with a tangy salsa verde and mayonnaise for dipping.

Use up that open packet of the golden grain with 30+ more delicious polenta recipes.

Easy
March 2024

Test kitchen approved

Serves 6
Hands-on time 40 min, plus cooling and chilling

Crunchy on the outside but soft and creamy in the middle (just like any good chip should be), these polenta fries are served with a tangy salsa verde and mayonnaise for dipping.

Use up that open packet of the golden grain with 30+ more delicious polenta recipes.

Nutrition: Per serving

Calories: 247kcals
Fat: 18g (5.4g saturated)
Protein: 3.4g
Carbohydrates: 16g (0.7g sugars)
Fibre: 1.1g
Salt: 1g

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Ingredients

1 tsp salt
125g instant polenta, plus extra to dust
30g unsalted butter
30g parmesan (or vegetarian equivalent), finely grated
Sunflower or vegetable oil to deep-fry
Mayonnaise to serve (optional)

For the salsa verde

10g mint leaves, roughly chopped
10g parsley leaves, roughly chopped
1 garlic clove, finely chopped
1 tbsp capers, drained
2 pitted green olives, chopped
2 tsp lemon juice
½ tsp caster sugar
6 tbsp extra-virgin olive oil

Specialist kit

20cm square tin
Probe thermometer

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Method

Line the tin with baking paper. Bring 500ml water to the boil in a pan over a medium heat, add the salt and stir in the polenta. Cook, stirring with a wooden spoon, for 4-5 minutes until thickened and the polenta comes away from the sides of the pan.
Remove from the heat and stir in the butter, cheese and some black pepper. Pour the polenta into the lined tin, spread flat and set aside until cooled, then chill.
Turn the polenta out onto a board and cut into 24 rectangular chunky chips. Sprinkle some uncooked polenta into a shallow bowl, then dip the chips into the grains to coat them all over. Put them on a tray and keep in the fridge until needed (see Make Ahead).

Meanwhile, make the salsa. Put all the ingredients in a food processor or blender and whizz until finely chopped (or whizz in a bowl using a stick blender). Season with salt and pepper.
When ready to cook, heat enough oil to come no more than a third of the way up the sides of a saucepan and heat until it reaches 180°C. Working in batches, deep-fry the polenta chips for 3 minutes until crisp and golden. Drain on kitchen paper, then serve with the salsa verde and, if you like, some mayonnaise.

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

Calories: 247kcals
Fat: 18g (5.4g saturated)
Protein: 3.4g
Carbohydrates: 16g (0.7g sugars)
Fibre: 1.1g
Salt: 1g

delicious. tips

Make up to the end of step 3, then cover and chill for up to 2 days. You can also fry the chips ahead of time, cool and chill for 24 hours, then reheat in a 160°C fan/gas 4 oven for 5 minutes.