Prep 20 mins
Cook 35 mins
Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.
- 2 cloves garlic
- 1⁄2 cup chicken stock
- 250 g polenta (cornmeal)
- 4 cups cold water
- 100 g freshly grated parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup flour
- 6 cups vegetable oil
- Cook the garlic in the chicken stock until it is tender& set aside.
- Combine the polenta& 2 cups of the cold water, stir until mixed.
- Bring the other 2 cups of cold water to the boil in a large pot with the salt.
- Add the polenta mix and cook for 5 minutes, stirring vigoursly.
- Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
- Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
- Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
- Cool overnight.
- Cut into chips.
- Beat the eggs& milk together.
- Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
- Repeat this process until all the chips are crumbed.
- Heat the oil in a large pot until hot.
- Deep-fry the chips until they are golden brown.
- Drain well& serve hot.
My husband made these today, added extra parmesan cheese and instead of chips he made medallions and served it with rump steak & steamed veg. Easy to make & tasty, thanks, we'll be having these again