Polenta Fries with Feta and Rosemary Dip

Polenta Fries with Feta and Rosemary Dip

Ingredients

  • 4 cups vegetable or chicken stock or water
  • 1½ cups instant polenta
  • ½ cup grated parmesan cheese
  • seasoned salt (available in supermarkets)
  • oil for frying
  • Feta and Rosemary Dip:
  • 100 grams feta cheese, crumbled
  • 1 tablespoon chopped rosemary
  • 1 small clove of garlic, crushed
  • 200 grams crème fraîche
  • A squeeze of lemon juice and sweet chilli sauce, if desired
Take a polenta chip, a creamy, salty dip and pair with a crisp rosé and you've got a winning summer combo
  1. Bring the stock to the boil, gradually whisk in the polenta then stir with a wooden spoon until thick and smooth. Cook for a further 2 minutes over a low heat, then stir in the parmesan and season well.
  2. Pour into a lined baking tin approximately 20 x 30cm and smooth the top. Allow to cool then chill for at least three hours or overnight.
  3. Cut into thick chips and shallow fry in a little oil until golden on all sides and hot in the centre. Serve with the Feta and Rosemary Dip.
  4. Feta and Rosemary Dip: Whisk together the feta, rosemary, garlic and crème fraîche, add a squeeze of lemon and season. Spoon into a dipping bowl and add a swirl of sweet chilli if desired.
  5. Serves 6

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Polenta Fries with Feta and Rosemary Dip Cocktail to try

Polenta Fries with Feta and Rosemary Dip

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