Crispy Polenta Chips with Roasted Red Pepper Basil Cream

Instructions

1. 1

   1. In a saucepan, bring the water to a boil over medium-high heat. Add 3 g of the salt and slowly pour in the polenta while whisking to prevent lumps.

2. 2

   2. Cook the polenta for 3 to 5 minutes, stirring constantly, until thickened. Stir in the grated Parmesan cheese and 1 tablespoon olive oil, mix well, and remove from the heat.

3. 3

   3. Spread the hot polenta onto a lined tray or pan, making a layer about 1 cm thick. Let it cool for 15 minutes until firm.

4. 4

   4. Preheat the oven to 425°F (220°C). Cut the firm polenta into triangles or sticks. Arrange them on a baking sheet with space between each piece and brush with the remaining tablespoon of olive oil.

5. 5

   5. Bake for 25 minutes at 425°F (220°C), flipping halfway through, until the chips are golden and crisp around the edges.

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   6. Meanwhile, make the cream: in a blender or food processor, combine the roasted red bell pepper, Greek yogurt, fresh basil, garlic, lemon juice, the remaining 2 g salt, black pepper, and red pepper flakes if using. Blend until smooth.

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   7. Taste the cream and adjust salt or lemon if needed. Chill until serving so it thickens slightly.

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   8. Serve the polenta chips warm or slightly hot with the roasted red pepper basil cream for dipping.