polenta chips with arrabbiata dip

How to make polenta chips with arrabbiata dip recipe

Serves 2

Total cooking time 10 minutes

Ingredients:
500 g (1 lb) ready-made polenta
3 tablespoons plain flour, for dusting
4 tablespoons olive oil
375 g (12 oz) carton shop-bought arrabbiata pasta sauce
To serve
rocket leaves
Parmesan cheese shavings

Method:
Cut the block of polenta into chip-shaped fingers and dust in the flour, shaking off the excess.

Heat the oil in a frying pan and cook the polenta chips over a medium-high heat for 2–3 minutes on each side, until crisp and golden. Drain on kitchen paper and keep warm.

Meanwhile, heat the arrabbiata sauce in a pan. Spoon into small bowls and serve with the polenta chips, rocket leaves and Parmesan shavings.

For arrabbiata polenta bake, pour half a 375 g (12 oz) carton arrabbiata sauce into the bottom of a medium ovenproof dish. Lay 300 g (10 oz) sliced polenta over the sauce and top with 50 g (2 oz) diced mozzarella and 2 tablespoons grated Parmesan cheese.

Pour over the remaining sauce and top with 75 g (3 oz) diced mozzarella and 2 tablespoons grated Parmesan.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes, until golden and bubbling. Serve with a salad, as for Polenta chips with arrabbiata dip. Total cooking time 30 minutes.

polenta chips with arrabbiata dip