Polenta chips with sorrel and ramson mayonnaise
Exactly what it says on the tin, simple and delicious.
The mayo recipe couldn't be easier, I know I'm a chef and I know I should've made the mayonnaise base from scratch but I happened to have a surplus of pre made mayo lying around and so I used that (plus I'm a little lazy sometimes after a day of foraging!)
- A handful of sorrel leaves
- A handful of ramson (wild garlic) leaves
- Mayonnaise
- Salt
- A teaspoon of dijon mustard
- A clove of garlic (if you want the garlic taste a little stronger)
- A pinch of black pepper
- Juice of 1 lemon
- A small squeeze of honey
- A few sprigs of fresh parsley
Throw it all into a blender.
For the polenta chips, I used this recipe:
- • 1 litre (4 cups) water or stock
- • 220g fine (instant) polenta
- • 100g finely grated Parmesan cheese
- • 30g (2 tbsp.) butter
- • 1-2 tbsp. dried or fresh herbs, finely chopped if large*
- A couple of tablespoons of plain flour
- • salt to taste
- • Your oil of choice for frying
- Bring the water/stock to a rolling boil. Once boiling, rain in the polenta in a steady stream, while whisking. Continue to whisk for 2-3 minutes until the mixture thickens. Remove from heat and whisk in the Parmesan cheese, butter and herbs. Have a taste and add salt if needed.
- Pour the polenta into the prepared dish and smooth out the top with a spatula or spoon. Allow to cool for 10-15 minutes, then cover with cling film directly onto the surface of the polenta (see photos) and refrigerate until completely set and cold, at least 2 hours. It can keep like this in the fridge up to 4 days.
- Turn out the block of polenta onto a chopping board and use a large knife to slice it into thick sticks. I like them about 2cm x 10cm (1 inch x 4 inch), but any size will work, so it is up to you!
- Toss gently in plain flour, and place in a preheated pan of oil (about a centimetre deep) on medium heat.
- Fry until golden brown and place on absorbent kitchen roll to soak up excess oil.
(recipe adapted from http://www.mattersofthebelly.com/baked-cheesy-polenta-chips/)
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