This dish may take some time, but it's the kind that you can prepare part in advance leaving the frying to the last minute - these chips taste best warm. They're perfect to serve to guests while they're waiting for starters, to accompany a juicy steak or as a snack alongside beer.

I made them with garlic aioli but they will also taste great with a spicy tomato salsa. :)

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Name: Butternut Squash Polenta Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 cup quick cook polenta; 2 cups water cold; Salt & pepper to taste; 1 teaspoon Cayenne pepper; 1 tablespoon Olive oil; 1/2 cup Corn oil; 1 Butternut squash peeled, deseeded and diced

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INGREDIENTS

1 cup quick cook polenta
2 cups water ; cold
Salt & pepper to taste
1 teaspoon Cayenne pepper
1 tablespoon Olive oil
1/2 cup Corn oil
1 Butternut squash ; peeled, deseeded and diced

Servings

INSTRUCTIONS

Pre-heat oven to 180 degrees. Place squash on a baking tray and drizzle with olive oil, salt, pepper and a sprinkle of cayenne pepper for a bit of heat. Roast on a middle shelf for 25-30 minutes until softened. Leave on one side to cool enough to handle.

Pour roasted butternut squash into a blender or use a hand blender to purée. Add a bit more olive oil to make it extra smooth. Start cooking the polenta by setting the water to boil with a pinch of salt, note that I used less water than usual as I am adding butternut squash. When the water is boiling, add the polenta and stir well. Keep stirring until the polenta absorbs the water and thickens. When the polenta sticks to your spoon, add the puréed squash. Mix well, taste and season if necessary.

Pour the polenta-squash mixture onto a baking sheet or large tray and spread until the whole thing is around an inch thick. Leave to cool completely (a good hour in the fridge or by a cool location should do it). Once the polenta has cooled, test the centre to ensure it has solidified all the way through. Then cut into 1 inch thick sticks. Heat oil in a pan and pan fry the polenta for a crispy exterior. If you prefer a lower fat version, bake it in the oven.

Enjoy with you favourite dipping sauce.

NOTES

Do not cut the polenta until it has solidified/cooled all the way through otherwise they will break apart during frying.

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Butternut Squash Polenta Chips

1 cup quick cook polenta
2 cups water cold
 Salt & pepper to taste
1 teaspoon Cayenne pepper
1 tablespoon Olive oil
1/2 cup Corn oil
1 Butternut squash peeled, deseeded and diced

Pour roasted butternut squash into a blender or use a hand blender to purée. Add a bit more olive oil to make it extra smooth. Start cooking the polenta by setting the water to boil with a pinch of salt, note that I used less water than usual as I am adding butternut squash. When the water is boiling, add the polenta and stir well. Keep stirring until the polenta absorbs the water and thickens.  When the polenta sticks to your spoon, add the puréed squash. Mix well, taste and season if necessary.

Enjoy with you favourite dipping sauce.

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Serving suggestion with Garlic Aioli
Dinneratmayas

Nutrition

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Serving Size: 1 Serving (1353g)
Recipe Makes: 2 Servings

Calories: 3391
Calories from Fat: 3049 (90%)

Amt Per Serving		% DV

	Total Fat 338.7g	452 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 198g
	Polyunsanturated Fat 98.4g
Cholesterol 0mg		0 %
Sodium 117.2mg		4 %
Potassium 3173.3mg		84 %
Total Carbohydrate 105.3g		31 %
	Dietary Fiber 18.2g	73 %
	Sugars, other 87.1g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3391

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