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Rosemary Polenta Chips with Paprika Mayo

 Rosemary Polenta Chips with Paprika Mayo
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Prep Time
30 minutes
Cook Time
10 minutes
Servings
na servings
What You Need
Recipe
If you’re looking to make a [SERIOUSLY] good first impression, you’d be wise to kick things off with these crunchy morsels
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1 L water
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250 g instant polenta
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1 tsp sea salt
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1 Tbsp chopped rosemary
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2 Tbsp butter
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½ cup grated Parmesan
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1 tsp paprika
Make It
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Rosemary Polenta Chips
Recipe description
Bring water to the boil and add salt.
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Slowly drizzle in polenta while constantly whisking, lower the heat and cook for further 10-12 minutes stirring every 2 minutes.
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Add rosemary and cook for 2 minutes, add butter and Parmesan and stir well.
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Pour into a tray and place in fridge until well set.
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Cut into large size chips, dust lightly with flour.
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Heat a deep pan with olive oil about ½ inch deep. When hot, add polenta chips, careful not to overcrowd the pan.
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Cook and turn to brown evenly. Remove from oil, drain on paper towels and serve with paprika mayonnaise.
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Paprika Mayonnaise
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In a bowl mix HEINZ [SERIOUSLY] GOOD™ Mayonnaise and paprika together and serve.
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* Sprinkle with extra sea salt and paprika, if wished.
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