Name: Polenta chips with jalapeño and lime sauce
Prep time: 40 h
Cook time: 20 h
Total time: 60 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 corn cobs, husks removed; 1 red onion, finely diced; 2 tbsp extra virgin olive oil; 1 clove garlic, finely chopped; 2 tsp smoked paprika; 1 tbsp unsalted butter; 255 g Instant polenta; 1 L vegetable ttock; 2 tsp sea salt flakes; 40 g Parmesan, plus extra to serve; 1 cups Kewpie Mayonnaise; 1 cups coriander leaves; 10 slices pickled jalapeño; Zest and juice of 1 lime

Polenta chips with jalapeño and lime sauce

Serves 6

metric

2 tips

Method

1
Char the corn. Over a BBQ or griddle pan, cook corn cobs until blackened and charred. Remove corn kernels from cob using a sharp knife on a board, and set aside.
2
In a small frypan over medium heat, cook onion in oil for 4-5 minutes until softened. Add in garlic and cook for another minute before adding smoked paprika and butter and cook for 2-3 minutes. Return the corn to the pan and toss to combine.
3
To make the polenta, in a large pot over high heat, bring the stock to the boil. Slowly add in the polenta, whisking constantly for 2-3 minutes before stirring through the cheese and smoked corn mixture. Cook for a further 2 minutes and turn off the heat.
4
Pour the mix into the prepared baking tin and smooth out until flat and even. Place in the fridge for 30 minutes, or overnight to set.
5
Preheat oven to 200°C fan forced or (220°C Convential). When ready to serve, remove from the baking tin and trim the edges to make a rectangle. Cut into 2cm x 10cm fingers.
6
Spray with a little oil, top with extra grated parmesan. Place hot oven for 10-12 minutes until golden.
7
To make the sauce, place all ingredients in a blender and blitz for 30 seconds or until smooth.
8
To serve, top chips while hot with extra Parmesan and dip into sauce! Enjoy

1
Over a BBQ or griddle pan, char corn cobs until blackened. Remove corn kernels from cob, and set aside.
2
In a small frypan over medium heat, cook onion in oil for 4-5 minutes until softened. Add in garlic and cook for another minute before adding smoked paprika and butter and cook for 2-3 minutes. Return the corn to the pan and toss to combine.
3
In a large pot over high heat, bring the stock to the boil. Slowly add in the polenta, whisking constantly for 2-3 minutes before stirring through the cheese and smoked corn mixture. Cook for a further 2 minutes and turn off the heat.
4
Pour the mix into the prepared baking tin and smooth out until flat and even. Place in the fridge for 30 minutes, or overnight to set.
5
Preheat oven to 200°C fan forced or (220°C Convential). When ready to serve, remove from the baking tin and trim the edges to make a rectangle. Cut into 2cm x 10cm fingers.
6
Spray with a little oil, top with extra grated parmesan. Place hot oven for 10-12 minutes until golden.
7
To make the sauce, place all ingredients in a blender and blitz for 30 seconds or until smooth.
8
To serve, top chips while hot with extra Parmesan and dip into sauce! Enjoy

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...And that's it, enjoy!

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Ingredients

Charred Corn Polenta Chips
- 2 corn cobs, husks removed
- 1 red onion, finely diced
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 2 tsp smoked paprika
- 1 tbsp unsalted butter
- 255 g Instant polenta
- 1 L vegetable ttock
- 2 tsp sea salt flakes
- 40 g Parmesan, plus extra to serve
Jalapeño & Lime Sauce
- 1 cups Kewpie Mayonnaise
- 1 cups coriander leaves
- 10 slices pickled jalapeño
- Zest and juice of 1 lime