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Polenta chips with broad beans and ricotta
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
Matt Tebbutt's crispy polenta chips, with a salad of broad beans and asparagus, make a great vegetarian starter
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Ingredients
For the polenta chips
- 1.5 litres fresh vegetable stock
- 1-2 pieces Parmesan rind
- 1 sprig Rosemary
- 1 clove Garlic
- 1kg Polenta
- 100ml double cream
- 50g Parmesan, grated
- 2 Eggs, beaten
- plain flour
- Polenta, for coating
- vegetable oil, for deep frying
For the salad
- 200g fresh Broad beans, podded and blanched
- 20 tips of Asparagus
- 1 sprig tarragon
- 1 handful pea shoots
- 1 Lemon, juice and zest
- extra virgin Olive oil
To serve
- 200g Ricotta cheese
- 1 Lemon
Method
1. Bring the vegetable stock up to the boil in a pan, add the parmesan rinds, rosemary and garlic and leave to infuse for 10 minutes.2. Bring back to the boil, pour in the polenta and stir over a low heat until it thickens and comes away from the sides of the pan, about 5 minutes.
3. Add the double cream and grated parmesan and stir well. Pour into a shallow tray lined with cling film and transfer to the fridge to set firm, at least 2 hours.
4. Preheat the oil in a wok for deep-frying to 180C. When set, remove the polenta from the tray and cut into chunky diamonds.
5. Put the flour on one plate, the egg on another and the loose polenta on another. Flour, egg and crumb each polenta diamond, then deep fry until golden.
6. To make the salad, combine the asparagus and broad beans in a bowl and squeeze over the lemon. Drizzle with oil, add the pea shoots and toss lightly.
7. Serve the polenta and salad dotted with the fresh ricotta and lemon zest.
Comments & Ratings
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Latest Comment
My daughter made these chips but at first it was a disaster as the polenta amount is wrong in the recipe. I think you need half of what is written. A admin mistake I would imagine.