Polenta chips and green olive mayo

for 2 people

Food writer

Polenta chips are a great alternative to potato and work well with this easy-to-prepare mayo.

Ingredients

1 Ltr	Water
250 g	Instant polenta (Main)
2 tsp	Salt
¼ cup	Parmesan cheese, grated
1 Tbsp	Butter
2 tsp	Fresh rosemary, finely chopped
1 splash	Olive oil, enough to cover bottom of frypan
1 Tbsp	Pitted green olives, finely chopped
1 cup	Mayonnaise, good quality
1 tsp	Lemon zest, finely grated
2 tsp	Lemon juice

Bring the water to a boil then pour in the polenta in a steady stream while whisking. Whisk consistently for two minutes until the polenta is thick and lump-free.
Remove from the heat, stir in the salt, parmesan, butter and rosemary.
Pour on to a flat tray, make the sides even, and refrigerate for an hour or until set.
Pour in enough olive oil to cover the bottom of the fry pan. Slice the polenta into chips and fry in batches for a couple of minutes on each side or until golden and crispy. Drain on paper towels and then serve with the mayo.
Mix the mayonnaise, olives, lemon zest and juice together. Season with freshly ground black pepper.