Polenta Chips with Pronto Rosso and Mayonnaise
Showcasing a crunchy exterior and silky soft centre, these polenta chips are dangerously moreish, especially when dipped in pronto rosso and egg mayonnaise. Oven baked or shallow fried, they are a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Cooking tools:
- Kitchen scale
- Measuring cup
- Saucepan
- Wooden spoon
- Baking dish
- Refrigerator
- Stove
- Cutting board
- Chef's knife
- Skillet
- Spatula
- Oven
- Paper towel
- Oil sprayer
Ingredients
- 5 cups cold water
- 1 teaspoon Sal de Añana Spring Salt, plus extra to serve
- 2 cloves garlic, crushed
- 1 tablespoon chopped fresh oregano
- 1¼ cups (200g) La Grande Ruota quick cook polenta
- 30g butter
- Extra virgin olive oil (EVO)
- 50g shaved Grana Padano, to serve
- Sabato egg mayonnaise, to serve
- Sabato pronto rosso, to serve
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