Dennys Italian best menu seller – Polenta Chips
“Sure thing Richard, I’d love too”
Well, that’s sort of the way it went….
The answer to that is forever changing due to the huge variety of menu items that Dennys offer but looking back, in the middle of winter, almost every table (so it seems) ordered a side of the Dennys Polenta Chips.
The history of polenta dates back hundreds of years and seems to have originated in the north of Italy as a staple for the lower social class people/peasants. The name ‘polenta’ was originally given for any hulled and crushed grain like farro, spelt, chickpeas to the texture of ‘pollen’. It wasn’t until the introduction of corn in the 16th century that brought it to what we now know it as today…. Polenta!
Such a versatile ingredient, mainly as an accompaniment to any meat or fish dish to compliment the richness and to soak up those amazing juices as a delicious vegetarian option with mushrooms and tallegio cheese, or even as a dessert…
Here at Dennys we love our Polenta Chips so much that as we are making them several times during the week, us Dennys’ chefs always take the off cuts and fry them up for our “after service snack”. We love to add finely chopped herbs and plenty of parmesan cheese during the cooking to accompany our aioli just perfectly.
So now that you too are hanging out for some, here is our very own Dennys recipe for you to have a go at home.
Don’t forget you can always come to visit Dennys Italian for the real deal….
20g sea salt flakes
3 drops of Tabasco
5g ground pepper
200g fine polenta
80g grated Parmesan cheese
20g of finely chopped herbs, rosemary, sage and thyme
In a large pot, bring the water to a boil, add salt, pepper and tabasco then slowly pour in the polenta while continually stirring so no lumps can form.
After a minute or two the polenta will be very thick. Reduce the heat and stir through the Parmesan cheese and chopped herbs.
Check the seasoning and if it tastes great you are ready to then carefully pour it onto a lined tray. Keeping in mind it is extremely hot.
Spread out to approximately 2 cm thick and then transfer to the fridge to cool.
Once set, slice it into 2 cm wide and lengths of 8 cm.
Gently coat in some semolina and then fry in hot oil for approximately four minutes.
Allow to drain and then serve.
You’re not getting our famous Dennys aioli recipe… just yet….
Until next time…
Tristan, a Dennys whiz in the kitchen!