Polenta Pumpkin Chips
A fantastic recipe when you have left over pumpkin!
Ingredients – Polenta Chips
- Olive oil or vegetable oil, for brushing and deep-frying
- 750ml (3 cups) vegetable stock
- 250g (2 cups) coarsely grated pumpkin (or winter squash)
- 250g (1 2/3 cups) polenta
- 30g unsalted butter, chopped
- 35g (1/3 cup) finely grated parmesan cheese
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon finely chopped rosemary
Ingredients – Herb Mayonnaise
- 2 egg yolks
- 1 teaspoon dijon mustard
- 200ml olive oil
- 1 tablespoon lemon juice
- 1 handful flat leaf parsley, finely chopped
- 1 small handful basil leaves, chopped
Method
- To make the herb mayonnaise, place the egg yolks and mustard in a small food processor and blend until combined.
- With the motor running, very slowly drizzle in one-third of the olive oil until well combined, then add the remaining oil in a thin steady stream until all the oil has been added and the mayonnaise is a thick consistency.
- Add the lemon juice and herbs and blend until well combined. Season to taste with sea salt and set aside until required.
- Brush a 30cm x 20cm (12 x 18 inch) baking dish generously with oil
- Bring the stock to the boil in a large saucepan over high heat.
- Stir in the grated pumpkin and reduce heat to medium low.
- Gradually add the polenta in a thin steady stream, whisking constantly until smooth.
- Cook, stirring constantly, for 15 minutes, or until the polenta is very thick and pulls away from the side of the pan.
- Remove from the heat and stir in the butter, parmesan and herbs. Season to taste.
- Pour the polenta mixture into the baking dish, spreading it evenly.
- Leave to cool, then refrigerate for 1-2 hours, or until completely chilled and firm.
- Turn the polenta out onto a cutting board. Trim the edges and cut into 20 evenly sized ‘chips’, each measuring about 8cm x 1.5cm x 1.5cm.
- Preheat oven to 120 degrees.
- In a frying pan, heat 1cm olive oil on high heat until a small piece of polenta sizzles when dropped into the hot oil.
- Working in three or four batches, fry the polenta chips for 2 minutes on each side, or until golden brown, carefully turning them with a spatula.
- Remove and drain on paper towels and keep warm in the oven while frying the remaining batches.
- Serve warm, with the herb mayonnaise.
Original recipe source: My Kitchen: Vegetarian: it’s not all beans and tofu book.
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