Ingredients
-
2
-
1/2
-
250
-
4
-
-
100
-
1
-
2
-
1/2
-
1/2
-
6
-
-
-
-
Directions
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 , My husband made these today, added extra parmesan cheese and instead of chips he made medallions and served it with rump steak & steamed veg Easy to make & tasty, thanks, we’ll be having these again, 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
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Steps
|
1
Done
|
Cook the Garlic in the Chicken Stock Until It Is Tender& Set Aside. |
|
2
Done
|
Combine the Polenta& 2 Cups of the Cold Water, Stir Until Mixed. |
|
3
Done
|
Bring the Other 2 Cups of Cold Water to the Boil in a Large Pot With the Salt. |
|
4
Done
|
Add the Polenta Mix and Cook For 5 Minutes, Stirring Vigoursly. |
|
5
Done
|
Turn the Heat Down to Low& Cook For 30 Minutes Until Mixture Comes Away from the Sides. |
|
6
Done
|
Chop the Garlic Very Finely, Then Add to the Polenta With the Parmesan, Stir Until Combined. |
|
7
Done
|
Pour the Mixture Into an Oiled Baking Tray& Spread Out to About 1/2 Centimetre Thick. |
|
8
Done
|
Cool Overnight. |
|
9
Done
|
Cut Into Chips. |
|
10
Done
|
Beat the Eggs& Milk Together. |
|
11
Done
|
Dust the Chips in the Flour, Dip in the Egg, Then Coat in the Breadcrumbs. |
|
12
Done
|
Repeat This Process Until All the Chips Are Crumbed. |
|
13
Done
|
Heat the Oil in a Large Pot Until Hot. |
|
14
Done
|
Deep-Fry the Chips Until They Are Golden Brown. |
|
15
Done
|
Drain Well& Serve Hot. |
