What you will need:
For the polenta chips
• 400ml organic vegetable stock
• 150g polenta (plus 2 tbsp extra for dusting)
• 40g Parmesan cheese, grated
• 2 tsp dried oregano
• 2 tbsp extra virgin olive oil
• pinch of salt
For the sauce
• 150g chargrilled peppers
(from a jar)
• 60g almonds
• 20g hazelnuts
• 1 slice white bread, stale
• 1 garlic clove
• 1 tsp paprika
• 1 tbsp sherry vinegar
• 100ml extra virgin olive oil
• salt and pepper
- Preheat the oven to 160°C.
- Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of salt. After a few minutes, once thickened, add the grated parmesan and dried oregano.
- Pour the polenta into a greased 20cm square tin and place in the fridge to firm up (about 30-60 minutes).
- Meanwhile, prepare the romesco sauce. Place the almonds, hazelnuts and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Remove from the oven and leave to cool. Increase the oven temperature to 220ºC.
- Place nuts, bread, peppers, garlic, paprika, vinegar and olive oil in a food processor. Blend until you obtain a coarse consistency. Season with salt and pepper. Add more olive oil if needed.
- Take the polenta out of the fridge. Cut into chips and brush with olive oil, then dust the tops with polenta.
- Arrange the chips on a greased baking tray and bake for 25-30 minutes, or until crisp and golden.
- Serve immediately with the romesco sauce on the side.
Wine match: Beronia Rueda Verdejo
A lively and aromatic white wine made from the Verdejo grape variety. It’s dry and fruity with flavours of ripe stone fruits and aromatic herbs, with floral touches, fennel and freshly cut grass.
Recipe from Giulia Mulè
Giulia Mulè, an Italian food writer and photographer based in London. When she is not travelling around the world tasting local cuisines, Giulia loves to bake, drink coffee, have brunch and write her blog Mondomulia www.mondomulia.com