Polenta chips with thyme aïoli

Although we crave comfort food in winter, it doesn’t have to be naughty. This is our go-to snack for an afternoon with good friends and good beer. These chips feature a crispy outer crust and a soft, pillowy inside. The thyme aïoli has a subtle woody flavour and is also an ideal addition to a ham and cheese toasted sandwich.

Makes 15–20 chips

Use

For the polenta chips

4 cups (1 litre/35 fl oz) quality vegie stock

1 cup (190 g/6¾ oz) fine (instant) polenta (cornmeal)

½ cup (50 g/1¾ oz) finely grated parmesan cheese

2 tablespoons butter

2 tablespoons finely chopped thyme

Sea salt and cracked black pepper, to taste

2–3 tablespoons olive oil

Sea salt flakes, to taste

For the aïoli

4–6 garlic cloves (roasted in a 200°C /400°F oven for 15 minutes or until tender)

1 large egg

1 tablespoon finely chopped thyme

1 tablespoon lemon juice

2 teaspoons apple cider vinegar

Salt and freshly ground black pepper, to taste

½ cup (125 ml/4 fl oz) olive oil

Do

1	Grease a 20-cm (8-in) square cake tin with olive oil.
2	In a medium saucepan, bring the vegie stock to the boil. Slowly pour in the polenta, while whisking to prevent the polenta from clumping. Continue to whisk for 2–3 minutes or until the mixture has thickened.
3	Remove the saucepan from the heat and stir in the parmesan cheese, butter and thyme. Add salt and pepper to taste.
4	Pour the polenta mixture into the cake tin and allow it to cool. Once cool, place plastic wrap directly onto the surface of the polenta to smother it. Place the cake tin into the fridge for about 2 hours or until the polenta is completely set and cold.
5	Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
6	Turn out the block of polenta onto a chopping board and use a knife to slice it into thick chips.
7	Place the chips onto the baking tray. Drizzle with olive oil and toss gently to coat all sides. Sprinkle with some sea salt flakes. Bake the chips in the oven for 25–35 minutes or until they are golden and crispy.
8	To make the aïoli, place the roasted garlic, egg, thyme, lemon juice, apple cider vinegar, salt and pepper into a food processor and blend until smooth. Pour the mixture into a small mixing bowl and slowly add the olive oil, whisking until it is fully emulsified. Chill the aïoli in the fridge.
9	Serve the chips hot alongside a dipping bowl with the cold aïoli.

Oh and if you love a herby flavour, add rosemary or oregano to the polenta when you stir in the parmesan cheese.