Patatas fritas de polenta

Ingredientes

• 4 cups Water
• 1.5 cups Gluten Free Quick Cook Polenta
• 1 Stock (jelly or cube)
• 1 tsp Man Grind
• 1 sprig Rosemary
• 1 tbsp Cornflour
• 50 g Butter
• 50 g Parmesan Cheese
• Nutritional yeast

Preparación

1. 1

   Bring the water to a simmer, add the stock cube and season with Man Grind. Chop the rosemary finely and add to the water.

2. 2

   Add the Gluten-Free quick cook polenta to the water and whisk it in. Continue to stir on a medium heat for 2 minutes, Add the butter, cornstarch and parmesan and stir.

3. 3

   Line a slice tin with baking paper, and use a spatula to scrape out the polenta. You should have a thick consistency, that you can spread evenly into the tray.

4. 4

   Dust the top with a little extra polenta, and pop into the fridge to set. Leave it for at least an hour until nice and firm.

5. 5

   Preheat the oven to 210ºC and cut the polenta into chip shapes.

6. 6

   Lift the chips and dust all edges with a little more polenta. This gives it a great crispy outside.

7. 7

   Place on a lined baking tray and coat with 3 tbsp of oil.

8. 8

   Toss gently and pop into the oven for 25 minutes, turning half way.

9. 9

   Spoon Harry Styles Sriracha Mayo into a dipping bowl.

10. 10

    Dairy Free: Leave out the parmesan and add some nutritional yeast for flavour.