Recipe: Truffle polenta chips

Our truffle polenta, made from quality Italian cornmeal and dried Italian truffles, is the perfect accompaniment to so many dishes.

When made into these delicious Truffle Polenta Chips, and served with our beautiful Delouis Aioli, this accompaniment quickly becomes the star attraction.

Perfect for a party, or to partner with a full-bodied glass of red wine.

Find Truffle Polenta, Truffle Risotto and other truffle products at your nearest The Essential Ingredient store.


Serves Makes 35-40 chips
350g (plus extra for dusting) polenta View
2 cups chicken or vegetable stock
2 cups milk
1 cup grated gouda
100g butter cut into cubes
2 tsp salt
freshly ground pepper
oil for deep frying
aioli to serve View

Grease and line a baking tray (such as you would use for making brownies or a slice).

Heat milk and stock until almost boiling, stirring to prevent milk from burning.

Slowly pour truffle polenta into liquid, stirring with a whisk as you do so.

Cook over a low heat for approximately 20 minutes, until extremely thick. Mix shouldn’t have a grainy consistency when tasted. Remove from heat.

Add salt, pepper, butter and grated cheese and stir thoroughly, until all ingredients have been incorporated.

While mix is still warm, transfer to lined baking tray, ensuring surface is flat and thickness is consistent. Allow to cool, then refrigerate for at least three hours.

Preheat oil in deep frying or heavy, deep frying pan to 175°.

Turn polenta out of tin and slice into 1-inch thick fingers. Roll in extra polenta until coated, then submerge carefully into hot oil.

Cook in small batches for 5 minutes, or until golden. Take care not to agitate the chips while they cook, as the polenta mix will soften when re-heated and remain quite fragile until a shell is created.

Sprinkle polenta chips with salt flakes, and serve alongside a dish of Delouis Aioli.

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