Polenta fries, parmesan, saffron aioli. (served on a medium plate)
Ingredients
10x Polenta fries, egg, milk, parsley and breadcrumbed (polenta fries should be 1cm thick and 15cm long (220g per portion)
15g Parmesan, microplanesd to order over the fries once cooked
20g Saffron aioli
1g Sumac
MOP
- to order fry the polenta chips until golden brown
- remove from the fryer to a jay clothe
- place the polenta chips onto the smashed avocado plate and freshly microplane the parmesan over the top. Serve with the saffron aioli on the side and a dusting of sumac.
Parmesan Polenta.
Ingredients
750g Water
120g Polenta
100g Parmesan, finely grated
MOP
- Bring the water to a boil. Once boiling add the polenta and reduce the heat. Cook the polenta for a minimum of 20 minutes ensuring to constantly stir. After 20 minutes add the parmesan and cook till the cheese has melted. Remove from the heat to a container and allow to cool. Ensure the polenta sets at a thickness of 1inch, no more - no less.
Saffron aioli.
Ingredients
455g Homemade mayo
5g Garlic powder
41g Confit garlic
1pinch Saffron
MOP
Combine all ingredients in either a vitamix or thermocoupe and blend till smooth. The colour of the aioli should have a nice yellow hint to it. Refrigerate till needed for service.
Waiters Notes
Breaded polenta & parmesan chips served with with saffron aioli.
Allergies: Dairy, Gluten, Egg, Mustard