Easiest Way to Make Award-winning Polenta Chips with Roasted Garlic Aioli

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

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

This fragrant mayonnaise-based aioli with roasted garlic, lemon juice, and a hint of Worcestershire sauce makes a delicious dipping sauce. Roasted Garlic Aioli. this link is to an external site that may or may not meet accessibility guidelines. If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika. Top with some of the sauteed lobster and sauce.

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

If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after I spiced the polenta chips differently every time: once with salt and smoked pepper, once with salt and garlic powder and once with salt and sweet paprika. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly. These baked polenta fries are crunchy on the outside and creamy on the inside. Meanwhile, make the aioli: blend roasted garlic, lemon juice, egg, salt, and pepper.

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