Potato, Parmesan and polenta fries With truffle oil and green aioli

Serving: 2

Ingredients

  • 2 tsp. olive oil

  • 2 1/2 cups water

  • 1 tsp. sea salt, plus extra for seasoning

  • Ground black pepper, to taste

  • 160 g polenta

  • 160 g baked, peeled and mashed potato

  • 1 tsp. brown sugar

  • 40 g grated Parmesan cheese

  • 1 Tbsp. truffle oil

  • 2 tbsp. fresh parsley, finely chopped

  • 1 tsp. lemon juice

  • 4 Tbsp. store-bought aioli

Directions

  1. Brush a 9x13cm-baking dish with 1 tsp olive oil and set aside in a large pot, bring water to a boil and add salt. Reduce heat to low and slowly whisk in cornmeal, stirring constantly. Allow to simmer for 10-15 minutes or until thickened.

  2. Remove from the heat and add mashed potato, butter, sugar and Parmesan.

  3. Transfer polenta to a greased baking dish, spreading evening, and allow to cool completely

  4. Heat oven to 220 degrees.

  5. Remove polenta from baking dish and pop onto a cutting board. Slice into thick fries. Brush with truffle oil, place onto a lined baking tray and bake for 30 minutes, flipping over halfway.

  6. Meanwhile prepare green aioli by combining parsley, lemon juice and aioli. Set in the fridge until ready to serve.

  7. Serve polenta potato chips hot with aioli.