Hamlyn All Colour Cookbook: 200 Italian Favourites by Marina Filippelli

Author:Marina Filippelli [FILIPPELLI, MARINA]
Language: eng
Format: epub
Tags: Cooking & Food
ISBN: 9780600623113
Publisher: Octopus Publishing Group
Published: 2009-09-04T16:00:00+00:00

polenta chips

Serves 4

Preparation time 15 minutes, plus chilling

Cooking time 35 minutes

50 g (2 oz) butter

600 ml (1 pint) water

1 teaspoon salt

125 g (4 oz) instant polenta

sunflower oil, for oiling and deep-frying

plain flour, for coating

paprika, for sprinkling

salt

Put the butter, measurement water and salt in a heavy-based saucepan and bring to the boil. Put the polenta in a jug and pour into the water mixture in a slow but steady stream, stirring vigorously with a wooden spoon to prevent lumps forming. Reduce the heat to a slow simmer and cook, stirring frequently, for about 5 minutes, or until the polenta is thick and comes away from the side of the pan.

Transfer the polenta to a shallow oiled dish, smooth the top and leave to cool. Cover and chill until firm.

Turn the polenta out on to wet greaseproof paper and cut into thick chips with a wet knife.

Heat enough oil for deep-frying in a deep saucepan to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Roll the chips in a little flour to coat, add to the hot oil, in batches, and cook for 6–8 minutes until pale golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and paprika. Keep warm in a low oven with the door ajar until ready to serve.

For tomato & basil dip, to serve as an accompaniment, blend 4 ripe tomatoes with 1 garlic clove, 4 basil leaves and ½ deseeded red chilli. Stir in 2 tablespoons extra virgin olive oil and season with salt. Serve with the chips, omitting the paprika.

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