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Ingredients

  • 500ml milk
  • 125g polenta
  • (or veggie alternative) 150g parmesan, grated
  • for frying oil
  • 1 lemon

Dip

Method

  • STEP 1

    Bring the milk to just below simmering in a large pan, then add the polenta and stir continuously until you have a smooth mixture. Season, add the cheese and keep stirring until the polenta is really thick. Spread onto a baking tray lined with baking paper until the polenta is about 2cm deep (it won’t fill the whole tray). Chill until firm (about an hour).

  • STEP 2

    To make the dip, mix the mayonnaise and chipotle.

  • STEP 3

    When ready to serve, heat a deep-fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cut the polenta into chips approx 8cm x 2cm. When the oil is hot, add the chips and cook for 2-3 minutes, until the chips are golden brown and crunchy. Fry one or two at a time, otherwise the pan will be too crowded and they’ll stick together. Drain on kitchen paper, and season with salt. Grate lemon zest over them and serve with the chipotle mayo.

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