Pumpkin, Gruyère and oregano-polenta chips with bacon dust and lemon aïoli – Food & Home Magazine

Ingredients

• <h3>Lemon aïoli</h3>
• 2 (150g) garlic bulbs
• olive oil, to drizzle
• 1 large egg yolk
• 20ml (4 tsp) lemon juice
• 5ml (1 tsp) Dijon mustard
• 250ml (1 cup) sunflower oil
• 15ml (1 tbsp) cold water
• zest of ½ lemon
• 2,5ml (½ tsp) sugar
• salt and freshly ground black
• pepper, to taste
• <h3>Bacon dust</h3>
• 250g streaky bacon
• <h3>Polenta chips</h3>
• 10ml (2 tsp) olive oil
• 2 (50g) spring onions, finely chopped
• 300g polenta
• 330ml (1 cups) milk
• 250ml (1 cup) vegetable stock, warm
• 172g roasted pumpkin, chopped
• 80g Gruyère, finely grated
• 30ml (2 tbsp) fresh oregano, chopped
• 5ml (1 tsp) salt
• 5ml (1 tsp) sugar
• sunflower oil, to shallow-fry
• 60ml (4 tbsp) cake flour, seasoned