- 750ml chicken stock
- 160g quick-cook polenta
- 10g chopped chives
- 30g Parmesan, grated
- 100g coarse semolina
- About 300ml sunflower oil, for frying
- Salt and white pepper
- For the avocado dipping sauce:
- 2 small avocados, flesh scooped out
- 100g Greek yoghurt
- 1½ tbsp lime juice
- 1 tsp grated lime zest
- ¾ tsp hazelnut oil or olive oil
Serves six to eight, as a snack
- Put all the dipping sauce ingredients in a small bowl of a food processor, along with a quarter-teaspoon of salt and some freshly ground pepper. Blitz to a smooth paste and set aside.
- Bring the stock to a boil, add the polenta and cook for about five minutes, stirring constantly, until all the liquid has been absorbed and the mixture is thick. Add the chives and parmesan, stir for 30 seconds, then tip out the mixture on to two large chopping boards or trays measuring about 25cm x 40cm. Use a palette knife to spread out the polenta very thinly, but don't worry if the surface is slightly uneven: ideally, it should be between 1mm and 3mm thick. Leave to set for about 20 minutes, then use a palette knife or spatula to cut and lift the polenta from the board in odd-sized, roughly 5cm x 7cm pieces. Dip each piece in the semolina, turning so they're covered on both sides, and set aside. If the polenta pieces prove especially fragile and break up while you're manoeuvring them, sprinkle with semolina while they're still on the board, turn gently, then sprinkle again on the other side.
- Pour enough oil into a large sauté pan so that it comes 1cm up the sides. Place on medium-high heat and fry the prepared crisps in batches for about five minutes, turning once, until golden-brown on both sides; the edges will crisp up and brown while the centre remains a touch soft and golden in places. Transfer to a plate lined with kitchen paper to drain, sprinkle with a little salt and repeat with the remaining polenta crisps. Serve hot with the dipping sauce on the side.