Smoky polenta chips from Essential Ottolenghi: A Collection (page 206) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • StephEpices on September 29, 2019

    Same as previous comments. Impossible to fry, so after a small test batch, I baked them at 200C for 15-20 minutes after spraying a bit of olive oil and they were perfect. The sauce was absolutely fabulous! I will use the leftover sauce on pasta.

  • coryelizabeth on July 03, 2017

    This did not work: the polenta "fries" disintegrated during frying and turned into greasy, inedible clumps. However, I'm still happy I made this, as the smoky tomato sauce was delicious and could be used for any number of things.

  • marry_bellows on November 17, 2014

    Didn't work at all. Polenta was too creamy and did not set properly. Moreover, during frying the cheese melted and I got only "shells" instead of chips.

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