Practical Method to Preparing 5-Star Polenta Chips with Roasted Garlic Aioli

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Polenta Chips with Roasted Garlic Aioli

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To cook an unforgettable Polenta Chips with Roasted Garlic Aioli, here are the materials required:

Get of Polenta Chips.
Take 2 1/2 cups of milk.
Prepare 2 tbsp of butter.
Use 1/2 tsp of ground black pepper.
You need 1/2 tsp of basil.
Provide of Chilli flakes to taste (optional).
Prepare 2 of vegetable or chicken oxo cubes.
Get 1/2 tsp of dried rosemary.
You need 2 cups of polenta.
Get 2 1/2 cups of water.
Use to taste of Salt.
Provide 1/2 tsp of dried oregano.
You need 1/2 tsp of dried thyme.
Provide of Cooking spray, for greasing.
Use of Olive oil for brushing.
Provide of Roasted Garlic and Herb Aioli.
You need 2 of smaller garlic blubs.
Prepare 1/2 cup of mayonnaise.
Get 1 tbsp of lemon juice.
Get 1 tbsp of fresh parsley, finely chopped.
Provide 1 tbsp of fresh basil, finely chopped.
Use to taste of Salt.
You need to taste of Ground black pepper.
Take 1 of drizzle of olive oil.

After readying the ingridients, next you are good to cook your appetizing Polenta Chips with Roasted Garlic Aioli by following the guidances on this section:

To make the aioli: preheat oven to 220c..
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..
Squeeze each garlic clove out into a bowl and combine with the remaining ingredients until creamy and smooth. Chill in fridge until needed..
To make polenta: Grease baking tray with cooking spray..
In a medium pot over medium-high heat, add the milk, oxo cubes and water..
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..
Remove from the heat and add all the herbs and butter to the polenta. Combine the herbs and butter well..
Transfer the polenta to the greased tray. Spread as evenly as possible..
Place in the fridge and chill for 4 hours..
Carefully flip the tray onto a cutting board. Cut lengthways then cut into approximately 1.5-2cm pieces and about 10cm long..
You'll need a baking tray with a wire rack to make these as it'll help air circulation around the polenta chips..
Using a spatula or similar transfer each polenta chip to the wire rack. Leave a gap between the polenta chips for air flow..
Brush each polenta chip with a good amount of olive oil..
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..
Allow the polenta to cool enough to handle comfortably..
Next turn a deep fat fryer on. Fry 1-3 polenta chips at a time for 1-3 minutes or until golden brown..
Transfer onto a plate lined with greaseproof paper or kitchen paper..
Sprinkle some sea or flaked salt onto the polenta chips and serve along side the aioli.

But I do feel they would go just as well with garlic aioli. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly. Remove from the oven and let cool at room temperature. Once the garlic is cool enough to handle, separate each clove from the head.

Recipe : Polenta Chips with Roasted Garlic Aioli

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