LUNCH
Cheesy Polenta Chips Serves 4
Ingredients:
• 4 cups vegetable stock • 2 cups finely ground polenta • ½ a cup grated Parmigiano Reggiano • ¼ cup of hard Mozzarella cheese grated • ½ a cup of hemp hearts • 1 cup of coconut flour • 2L of sunflower oil for frying • A handful of herbs of your choice, finely chopped • Flaky sea salt to season after frying
Method:
Line & Grease a slice tin or square dish with oil, then set aside. Bring the stock to a rolling boil, then add the polenta in a steady stream, whilst whisking. Continue to whisk for a few minutes until the mixture thickens. Remove from heat then fold in the Parmigiano Reggiano, Mozzarella cheeses hemp heart’s and herbs. Pour the polenta into the tin or dish, and smooth out the top using a rubber spatula. Allow to cool slightly, and cover with cling
flim and refrigerate until completely cold and firm at least 2-3 hours. Preheat fryer to 180°C. Turn out the polenta onto a chopping board and slice it into thick chips. Dust with coconut flour before frying. Place the chips into hot deep-frying oil a few at a time don’t over fill the fryer as the chips will stick together, and cook for 6-minutes. Arrange on a plate sprinkle with sea salt and serve with your choice of dipping sauce.
CAMPAIGN FINANCED WITH AND FROM THE EUROPEAN UNION
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