Often lunch time hunger hits around the time D Man goes to bed so it becomes a matter of ‘what goodies do we have in the fridge?’. I get well over eating sandwiches and salads so sometimes I get a little creative. As I’ve mentioned, I love a left over, and polenta is one thing that although, once eaten wet and delicious can never be revived to that state, it takes a whole new form when you cook it again in a little oil – the polenta chip is born!
When I’m finished with my wet polenta I pop it into a square container so it can shape up into a nice block, then you just slice it to whatever thickness you want, roll it in seasoned polenta and give it a little fry in some oil. I try not to use too much oil, but it does benefit from a little to get that nice golden crunch. I just add a little at a time so it doesn’t get drenched, then I make sure I drain it on kitchen towel. This is a great entree, or lunch and D Man loves these dipped in tzatziki, or anything dipped in anything really. He just likes to dip and lick, murmuring a little ‘dip, dip, dip’ as he goes. The salsa is kinda adapted (read : stolen) from my dear friend, who often gets requested to bring a whoop of the stuff to parties. It’s great on quesadilllas, with corn chips….hell, I even eat it with Corn Thins. Use chilli as you will. I like it hot, but D Man is still a little gun shy when it comes to chilli. A little is ok for toddlers if it’s a part of your diet. They actually love flavour and new sensations, just don’t singe their faces off!
So, let’s bang this lunch together. If you don’t have left over polenta, you’ll need to make it a couple of hours in advance to give it a chance to solidify. It’s especially yummy if you’ve put lemon zest and parmesan through it…..but that’s just me.
Yeild : depends on amount of polenta you have, but makes about 1 cup of salsa.
You will need :
For salsa –
- 4 fresh tomatoes, cut into quarters, seeds removed then finely chopped
- 2 garlic cloves, finely minced
- Juice of 2 limes
- 1 Spanish onion- finely chopped
- 2 big handfuls finely chopped fresh coriander
- 1 birds eye chilli,finely chopped, if you’re game
- a big pinch of cumin
- salt and pepper
For polenta chips –
- Sliced, solid polenta
- Fresh raw polenta for dusting
- Salt and pepper
Throw all of your salsa ingredients into a bowl and stir. Season to taste. Add more lime, salt, cumin or chilli to your taste. Leave to sit and stew while you cook your polenta. Season your raw polenta on a plate and roll your cops in it, ensuring all sides are covered. Heat a little oil in a pan on the stove, and ensure it’s quite hot before adding chips. Pop them in and turn them regularly ensuring all sides get equally browned. Add a little more oil as required. Make sure you don’t drench them. They are ready when they are golden and crunchy. Leave to cool for a minute or so on kitchen paper to remove excess oil, and serve with salsa. Easy, yummy, fast.