Rosemary And Butternut Squash Polenta Chips

The Modern Vegetarian

https://www.cutoutandkeep.net/projects/rosemary-and-butternut-squash-polenta-chips • Posted by Kyle Books

Quick and very easy to make, these are fantastic chips, best served with aïoli. Kids will love them! Why not try substituting peas for the squash and basil or tarragon for the rosemary. Sweetcorn also works equally well (see p. 23). serves 4

You will need

250 g quick-cook Polenta 1 ½ l Water Salt and freshly ground black pepper 200 g Butternut Squash , finely diced 2 tsp chopped Rosemary leaves Vegetable Oil , for deep-frying Plain Flour , for dusting 20 g Parmesan cheese, finely grated

Project Budget

Time

Difficulty

Description

Quick and very easy to make, these are fantastic chips, best served with aïoli. Kids will love them! Why not try substituting peas for the squash and basil or tarragon for the rosemary. Sweetcorn also works equally well (see p. 23). serves 4

Taken from The Modern Vegetarian by Maria Elia, published by Kyle Books, priced £14.99. Photography: Jonathan Gregson

Instructions

1. Bring the water and 3 tablespoons salt to the boil in a large saucepan. Add the butternut squash and rosemary.

2. Reduce the heat to a gentle simmer. Slowly whisk in the polenta and cook for 3 minutes, stirring gently. Season generously with salt and freshly ground pepper.

3. Pour the polenta into a greased roasting tray about 1.5cm deep, then leave to cool before refrigerating until cold and firm (about 1 hour). Turn the polenta out onto a chopping board and cut into 24 chips, each approximately 8 x 2cm.

4. Preheat the vegetable oil in a deep-fat fryer to 180ºC/350ºF. Lightly dust the polenta chips with flour and deep-fry until golden, about 3 minutes. Remove the chips from the oil with a slotted spoon, shake off any excess oil and place in a large mixing bowl. Sprinkle at once with the grated Parmesan.