Imitation chips with corn and mustard “mayonnaise”
Type of Dish: starter/appetizer
Preparation Time: 20 minutes
Cooking Time: 5-10 minutes
Cooking Method: burner/cooker
- 300 g Polenta Veloce® gialla – La Veronese® (quick Polenta flour)
- 1 litre water
- 300 g cooked sweetcorn
- 2 tablespoons of mild mustard
- ½ a garlic clove
- Mustard seeds, to taste
- Seed oil to taste
- EVOO to taste
- Salt and pepper
Bring a pan of water to boil, salt, then drizzle in the polenta flour and cook for about 5 minutes. When it is ready, pour it on a work surface covered with baking paper, flatten it out with the help of a turner or a spatula, cover with more baking paper and roll out with the help of a rolling pin (if needed) to a thickness of about 1 or 2 cm. Place in the refrigerator for at least 30 minutes, or for half that time into the freezer.
Meanwhile, prepare the ‘mayonnaise’. With a liquidiser, blend the cooked sweetcorn along with the mustard, the garlic (with the green germ removed), and the two oils until you obtain a smooth and thick cream Season with salt and pepper to taste.
Working with the refrigerated polenta, cut it into chips shapes and roll into the corn flour. Fry in plenty of seed oil until crisp. Drain excess oil over kitchen paper and salt
On a plate, place a little dish of ‘mayonnaise’ and some mustard seeds, place the corn chips in a kitchen paper cone and serve on the plate.
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