Truffle polenta chips (with optional aioli)

Crisp fried polenta chips enriched with butter, Parmesan and truffle oil, with an optional roasted-garlic aioli or tomato chutney for dipping. Serves 4–6.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

If you choose to make it, start with the aioli. Place the garlic cloves, sunflower oil, thyme, bay leaf and peppercorns in a small ovenproof saucepan. Cover with foil and roast in the oven for 20–25 minutes, until the garlic is tender. Set aside to cool, then strain the garlic, preserving the oil but discarding the thyme, bay leaf and peppercorns. Place the egg yolks, mustard, vinegar and roasted garlic cloves in the small bowl of a food processor, with 1/2 teaspoon of salt. Blend to form a smooth paste and, while the machine is still running, slowly add the garlic-infused oil to form a thick mayonnaise. Store in the fridge until ready to use.

Step 3

Fill a medium saucepan with 1 litre of water and place on a medium heat. Bring to the boil, then slowly pour in the polenta, whisking constantly. Reduce the heat to low and cook for 3 minutes, stirring very frequently, until the polenta is smooth and thick. Add the butter, a few cubes at a time, stirring until each batch is incorporated before adding the next, followed by the Parmesan and 1 tablespoon of salt. Mix through and cook for another 5 minutes, stirring continuously, so that it no longer sticks to the sides of the pan. Remove from the heat, stir through the truffle oil, then transfer to a medium parchment-lined baking tray, measuring 30cm x 20cm. Use a wet spatula to spread the polenta out evenly, so that it is 2cm thick. Lay another sheet of baking paper on top and press down lightly. Set aside to cool before transferring to the fridge to set for 2 hours or overnight.

Step 4

Flip the polenta out of the tray on to a chopping board and cut into about 30 chips, each measuring 10cm x 2cm. Spread the remaining polenta on a plate and roll the chips through, one by one, so they are dusted on all sides.

Step 5

Heat the sunflower oil in a medium sauté pan and place on a high heat. When hot, carefully add a quarter of the chips and fry for 3–4 minutes, until golden-brown. Remove with a slotted spoon and transfer to a kitchen paper-lined plate, sprinkle lightly with salt and set aside while you continue with the remaining chips. Serve at once, with either the aioli or tomato chutney alongside.