Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

+

Polenta Chips:

  • Water 800 ml
  • Polenta (raw weight) 170 g
  • Chickpea flour 3 Tbs
  • Fine sea salt 2 g
  • Parmesan cheese (grated) 200 g
  • Butter 100 g

Sauce:

To Serve:

  1. Polenta Chips:

    • Bring 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 a greased tray and place in the fridge until chilled.
  2. Sauce:

    • Fry the finely diced onion, add all the ingredients except the Hellmann's Original Mayonnaise (Knorr Tomato Pronto, Knorr Professional Chicken Stock Granules, balsamic vinegar, sugar and smoked paprika).
    • Bring to the boil and cook out.
    • Place in the fridge to chill completely.
    • Mix the chilled tomato mixture with the Hellmann's Original Mayonnaise.
  3. To Serve:

    • Cut the polenta into chip fingers. Dip in cold water and dip into the Knorr Professional Chicken Breading. Deep fry at 180 °C until crispy.
    • Serve the chips immediately with the dipping sauce.
    • Makes about 35 portions.