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Rosemary Polenta Chips with Paprika Mayo
Rosemary Polenta Chips with Paprika Mayo
These golden polenta chips are seriously addictive and totally worth the effort! Watch them disappear as fast as they were made.
Prep Time 30 minutes
Cook Time 10 minutes
Easy
Ingredients
1L water
250g instant polenta
1 tsp sea salt
1 Tbsp chopped rosemary
2 Tbsp butter
½ cup grated Parmesan
1 cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
1 tsp paprika
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Rosemary Polenta Chips:
Step 1
Bring water to the boil and add salt. Step 2
Slowly drizzle in polenta while constantly whisking, lower the heat and cook for further 10-12 minutes stirring every 2 minutes. Step 3
Add rosemary and cook for 2 minutes, add butter and Parmesan and stir well. Step 4
Pour into a tray and place in fridge until well set. Step 5
Cut into large size chips, dust lightly with flour. Step 6
Heat a deep pan with olive oil about ½ inch deep. When hot, add polenta chips, careful not to overcrowd the pan. Step 7
Cook and turn to brown evenly. Remove from oil, drain on paper towels and serve with the paprika mayonise. Paprika Mayonnaise:
Step 1
In a bowl mix HEINZ [SERIOUSLY] GOOD™ Mayonnaise and paprika together and serve. Tips
What do I need?
Select All
1
1 L water
2
250 g instant polenta
3
1 tsp sea salt
4
1 Tbsp chopped rosemary
5
2 Tbsp butter
6
½ cup grated Parmesan
7
1 cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
8
1 tsp paprika
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