Rated 4.67 out of 5 based on 3 votes
- 1/2 x quantity cooked polenta
- 4 cups vegetable oil
- 1/4 cup raw sugar
- 1/2 x lemon juice
- 1 Tbls red wine vinegar
- 300 g tomato passata
- 1 x long red chilli, thinly sliced
- 1 x bay leaf
Spread cooked polenta over a baking tray to a thickness of 2mm. Smooth surface with a spatula. Set aside to cool, then refrigerate for 15 mins, until firm.
Meanwhile, make spicy tomato sauce. Heat sugar, lemon juice and vinegar on low, stirring, until sugar dissolves. Add passata, chilli and bay leaf. Increase heat to medium and boil. Reduce heat to low, cover and simmer for 15 mins. Remove lid. Simmer for 5 mins, until thickened.
Cut polenta into 7cm-long chips. Heat oil in a deep-fryer to 190C or in a large heavy-based saucepan until a cube of bread sizzles on contact. Deep-fry polenta chips in batches for 1-2 mins, until golden and crisp. Drain on paper towel. Season with salt.
Serve with sauce.
In each serve 1722 kilojoules, 5g protein, 23g total fat (3g sat fat), 47g carbohydrate (17g sugar), 3g fibre, 1332mg sodium.
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These look amazing
such a great way to use polenta left overs and they do taste awsome, better then pots chips…
That sounds great — next time I cook with polenta I will give that recipe for sure a go!
I was just looking for a polenta recipe. Good timing! Thank you for the recipe by the way. I will definitely try it.