Posted in Freshly Picked
Flavoured with herbs and drizzled with sweet and tangy truffle sauce, these polenta chips will go down an absolute treat with your dinner guests. Or enjoy the bounty yourself, no judgment here!
Prep:
15 mins 
set:
1 hour 
cook:
30 mins 
In a pot, bring the vegetable stock to a simmer, and add the polenta slowly (to avoid clumping). Season with salt and cook until the polenta has thickened to a paste. Mix in the nutritional yeast completely, then add the chopped rosemary, thyme, and paprika. Finally mix in the oat butter.
Once thick, pour into a square 8 x 8-inch baking pan that has been lined with baking paper, and cover with cling film, sticking the cling film directly onto the top of the polenta so it doesn’t form a skin. Place the pan in the fridge and let cool and set for about an hour.
Once cooled, take the mixture out of the fridge and pop it out of the tin. Then carefully cut the polenta lengthways to make strips like thick cut chips. Roll them in some dry polenta to form a crust.
In a deep frypan, heat a neutral oil (such as vegetable oil) to 180°C. Fry the chips in batches for 5 minutes or until the outside is nice and crispy. Remove from the oil and place on a wire rack to drain excess oil. Season with a pinch of salt. With a whisk or a stick blender, blend the syrup and lemon together. While blending, slowly pour in the oil until it emulsifies. Taste and season with a pinch of salt.
Stack your fries on a serving platter and drizzle with the truffle syrup. *Variation: If you can't find oat butter, you can swap in your favourite plant-based butter.
