Fried cheesy polenta chips, smoked chilli and lemon

Fried cheesy polenta chips, smoked chilli and lemon

  • serves 4 as a starter
  • A little effort

These fried cheesy polenta chips with smoked chilli and lemon come from Duck & Waffle and make a great starter



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


  • mayonnaise 4 tbsp
  • chipotle paste 2 tsp


  • 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.

Nutritional Information

  • Kcals 612
  • Fat 45.5g
  • Saturates 13.2g
  • Carbs 30.1g
  • Fibre 0.4g
  • Protein 20.2g
  • Salt 1.4g