Truffle Polenta Fries with Lucy's Vegan Mayo
TRUFFLE POLENTA CHIPS
300g instant polenta
100g unsalted butter
75g parmesan, finely grated
¾ tsp truffle oil
1 litre sunflower oil
- Fill a medium pan with 1 litre of water and bring to the boil. Slowly pour in 250g of the polenta, whisking continuously. Reduce heat and cook for 3 minutes, stirring frequently, until the polenta is smooth and thick. Stir in the butter , a few cubes at a time ensuring that it is incorporated before adding the next batch. Add the parmesan and 1 tablespoon of salt. Mix well and then cook gently , stirring continuously so that it no longer sticks to the side of the pan. Remove from heat and stir in the truffle oil. Transfer to a greaseproof lined baking tray (20 cm x 30 cm). Allow to cool then place in the fridge for at least 2 hours to set.
- Flip the polenta out of the tin and cut into 10cm x 2cm chips. Roll the chips in the remaining polenta so that they are dusted on all sides.
- Heat the oil until hot and then deep fry the chips in batches for 3- 4 minutes until golden. Drain on kitchen roll and sprinkle lightly with salt.
- Serve with the mayo.