Polenta Chips with Smoky Tomato Relish

  • Prep Time
    1.5 hrs (Incl. 1 hr refrigeration)
  • Cook Time
    45 mins
  • Difficulty
    Medium
  • Servings
    6
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse

Ingredients

  • 1.5 litres chicken stock
  • 375g instant polenta
  • 2 garlic cloves, crushed
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon finely chopped rosemary leaves
  • Olive oil
  • Sea salt

Smoky Tomato Relish

  • ½ brown onion, sliced into 1cm thick disks, keeping layers intact
  • 1 teaspoon olive oil
  • 4 ripe tomatoes
  • 1 long red chilli
  • ½ cup brown sugar
  • 1 garlic clove, crushed
  • ½ cup balsamic vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Method

It’s  hard not to dig straight in to these scrumptious morsels. A cheesy, garlicky, crunchy polenta chip with a tangy barbecue relish.

Step 1
Prepare the barbecue for direct cooking over high heat (230°C to 290°C) and preheat a Weber Large Casserole Dish for 10 minutes.

Step 2
Pour the chicken stock into the casserole dish, place the casserole lid on, with the vent steam closed. Close the barbecue lid and bring the stock to the boil over direct high heat, for approximately 5 minutes. Once the stock has come to the boil, using heatproof gloves, remove the casserole lid. Gradually stir in the instant polenta with a silicon whisk or spoon. Continue to stir the polenta for 2 minutes. Once cooked, remove the casserole dish from the barbecue.

Step 3
Stir in the garlic, Parmesan and rosemary. Pour into a 30x20cm slice tin, lined with plastic wrap. Using the back of a spoon, smooth out the polenta in the dish. Refrigerate for at least 1 hour to set. Alternatively, if you are simmering the relish in a saucepan you can leave the polenta in the casserole dish. *See note

Step 4
Whilst the Polenta is chilling, make the smoky tomato relish. Adjust the temperature of the barbecue to direct medium heat (180°C to 230°C). Brush the onion disks with olive oil. Add the onion disks, whole tomatoes and whole chilli to the cooking grill. Close the lid and grill for 8 minutes over direct medium heat, turning as needed or until the red chilli has blackened and blistered, the tomatoes have caramelised and the onion is cooked through and caramelised.

Step 5
Finely chop the chilli, onion and tomatoes. Add to a clean casserole dish (or saucepan if using a stovetop) along with the remaining relish ingredients. Bring to a simmer over direct medium heat for 10 minutes or until the relish has thickened (Keep the casserole lid off). Remove from the heat and set aside at room temperature until required or refrigerate if not serving within two hours. Turn the barbecue off.

Step 6
After one hour of refrigeration, turn the polenta out onto a chopping board. Remove the plastic wrap (if applicable) and slice into 1.5cm x 15cm batons.

Step 7
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) and preheat a Weber Large Casserole Dish or Frying Pan for 10 minutes. *See note

Step 8
Add ½ tablespoon of the olive oil to the pan and add the polenta batons to the pan, cooking over direct medium heat, for 12 minutes, turning once halfway through the cooking time, until golden and crispy. You will need to cook the polenta chips in batches, ensuring the pan isn’t overcrowded. Add olive oil as needed. Once cooked, season the polenta chips with sea salt and serve with the smoky tomato relish.

Note:
Instant polenta can be found at gourmet grocers or speciality supermarkets. If you don’t have instant polenta, follow the packet instructions for cooking times and instructions for normal (non-instant) polenta.

The Polenta batons can be brushed with olive oil and grilled on the cooking grill or hotplate, but for ease of cooking and to prevent the polenta from sticking, use a non-stick Weber Casserole dish or Frying Pan.