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Fried polenta chips

These moreish polenta fries are fluffy in the middle and crispy outside, dunk into our warm cheese dipping sauce.

Serves 2

  • 150g buckwheat flour 

  • 300ml water 

  • 40g Stracchino cheese 

  • 40g cream 

  • 30g Pecorino cheese

  • Pinch of salt

DAY BEFORE SERVING:
  1. To make the polenta, bring 300ml of water to the boil and add the flour and a pinch of salt. Stir regularly for the next 30-40 mins.

  2. Transfer the hot polenta into a square baking dish and refrigerate until cold and firm for approximately one day.

 
DAY OF SERVING:
  1. Cut the cooled and firm polenta into chips. Heat a good glug of olive oil over a high heat and when smoking, fry the polenta pieces until golden brown.

  2. For the dipping sauce, combine the Stracchino cheese, cream, grated pecorino cheese, sea salt and pepper and stir until smooth.

  3. Serve warm with cheese dipping sauce. 

 

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