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Polenta Chips

  1. Polenta Chips

    • Bring the water to the boil, once boiling whisk in the Polenta, Chickpea flour and salt and simmer until cooked.
    • Stir in the parmesan and butter, turn out onto greased tray and place in the fridge until chilled.
    • For the Sauce,Fry the finely diced onion, add all the ingredients except the Hellmanns Mayonnaise. ( Knorr tomato pronto, Knorr chicken stock, Balsamic vinegar, sugar, smoked paprika)
    • Bring to the boil and cook out.
    • Place in the fridge to chill completely
    • Cut the polenta into chip fingers. Dip in cold water and dip into the Knorr Chicken Breading. Deep fry at 180˚C until crispy.
    • Mix the chilled tomato mixture with the Hellmann's Original mayonnaise.
    • Serve the chips immediately with the dipping sauce.
    • Makes about 35 portions