Polenta crisps with avocado and yoghurt

snack · ⏱ 35 min · 8 portions · 35.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

v1 · rb0e705f985 20260727Z1751 750 ml vegetable stock 160 g quick-cook polenta 100 g coarse semolina 300 ml sunflower oil salt to taste ⏳ blitz the dipping sauce ingredients into a smooth paste and set aside 🍳 bring the vegetable stock to a boil 🍳 cook the quick-cook polenta in the boiling stock until the liquid has been absorbed 🌀 stir in the chives and parmesan for 30 seconds 🍽 ⏱ 20 min spread the polenta very thinly and leave to set 🔪 cut the polenta into odd-sized pieces about 5cm x 7cm 🌀 dip each piece in the coarse semolina and coat both sides 🍳 fry the polenta crisps in sunflower oil for about five minutes per batch until golden-brown 🔪 drain on kitchen paper and sprinkle with salt 🍽 serve the polenta crisps hot with the dipping sauce on the side Polenta Crisps 🎉 2 pieces avocado 100 g greek yoghurt 1½ tbsp lime juice 1 tsp lime zest ¾ tsp hazelnut oil white pepper to taste 10 g chives 30 g parmesan chives, parmesan coarse semolina sunflower oil salt
http://flowcooking.food/en-us/recipe/588/polenta-crisps-with-avocado-and-yoghurt/