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Crispy polenta fries with sour cream herby dressing
6
Easy
15 minutes plus 1 hour chilling time
30 minutes
Ingredients
- 500 g polenta
- 2 cups Woolworths fresh liquid vegetable stock or water
- 1 t salt
- 1 cup Grana Padano cheese, grated
- Woolworths extra virgin olive oil spray For sour cream herby dressing:
- 1 tsp Woolworths fresh crushed garlic
- 1 T dill, chopped finely
- 1 T parsley, chopped finely
- 1 T mint, chopped finely
- ½ cup sour cream
- ½ cup Woolworths tangy mayonnaise
Method
1. Bring the water to the boil. Season. Pour in the polenta and turn down the heat. Whisk the polenta until it is thick and pulls away from the sides of the pan. Spoon into a 23cm greased baking tray and spread until smooth. Chill until set.
2. Carefully turn over on a board and using a sharp knife cut into thick chips.
3. Heat the air fryer for 2 minutes at 180ºC. Spray lightly with oil.
4. In batches cook the chips for 10 minutes until crispy. Serve with the dressing
5. To make dressing, mix herbs, garlic, sour cream and mayo
Photography: Shavan Rahim
Videography: Romy Wilson
Recipes: Abigail Donnelly
Food assistant: Cheri Kustner
Find more cheese recipes here.
With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after this does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour.
