Try a different side for dinner tonight! Instead of having regular fries made from potatoes, why not try our yummy polenta fries?

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 ml veg or chicken stock
250 ml polenta
70g butter
3 tbsp grated Parmesan
2 tbsp chopped chives
Zest and juice of 1 lime
Salt and pepper
250 ml flour
Vegetable oil, to deep-fry
Mayo or sour cream, to serve

METHOD
1. Bring stock to a simmer in a pot over medium heat.
2. Add polenta in a thin, steady stream, whisking constantly.
3. Reduce the heat to a gentle simmer and cook the polenta, stirring frequently, for about 15 minutes, until thick and smooth.
4. Remove from heat and whisk in the butter, Parmesan, chives, and lime zest and juice. Season.
5. Pour into a lightly greased baking tray. Place in the fridge to set for 2 hours, until firm.
6. Remove the polenta from the fridge and slice into fingers.
7. Season the flour with salt and pepper. Dust the polenta fingers with the flour. Deep-fry for a few minutes, until golden and crispy.
8. Serve with mayonnaise or sour cream.

Tomato salsa and tortilla chips are the perfect movie snack and are great for giving your guests something to nibble on before dinner.

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These polenta chips with prosciutto, Peppadew, Parmesan and rocket are making us reminisce summer and all those wonderful social memories!

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 tbsp lemon juice
½ cup Parmesan, shredded
1 tbsp fresh thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70 g prosciutto, to serve
½ cup Peppadew chutney, to serve
Parmesan shavings, to serve

METHOD
1. Preheat oven to 200ºC.
2. Line one baking tray with baking paper, and grease another.
3. In a pot over medium heat, bring stock and milk to a boil.
4. Whisk in polenta until smooth. Cook for another 8–10 minutes, and stir frequently.
5. Remove from heat and stir in lemon juice, Parmesan, thyme and salt.
6. Immediately transfer to the lined baking tray and smooth the surface.
7. Cover with cling film and refrigerate for 2 hours to firm up.
8. Slice polenta into chunky rectangles and place on a greased baking sheet.
9. Coat the chips with olive oil and bake for 20 minutes. Flip over and continue baking for another 20 minutes.
10. To serve, place the polenta chips on a platter. Top each chip with rocket, prosciutto, Peppadew chutney and Parmesan shavings.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Make this key ingredient the theme for night and serve our lamb shank on soft polenta as your main.

The post Polenta chips with prosciutto, Peppadew and Parmesan appeared first on MyKitchen.