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PARMESAN POLENTA CHIPS featuring Hells Breath Harissa

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  • Ready in: This dish is prepared in two stages. Total of 45mins.
  • Serves: 8
  • Complexity: medium


  • 300g polenta
  • 2lt water
  • 80g grated parmesan cheese
  • 40g of butter or olive oil
  • 100ml vegetable oil for cooking the polenta chips
  • salt, pepper and plain flour
  • 400g fresh or tinned tomatoes
  • 2 teaspoons Hells Breath Harissa (or to personal taste)


  1. To make the polenta, bring the water to boil. Add a pinch of salt, and while the water is gently bubbling, pour in the polenta in a steady stream as you briskly whisk the mix. when all the polenta is in the pot, turn the heat down low. Cook the polenta for 20-30mins stirring regularly. A wooden spoon is perfect for this job. As the mix cooks it becomes very thick and takes a bit of effort. A good workout while you cook! When the mix starts to come away from the sides of the pot and has lost it's 'graininess' it is ready. Take the pot off the heat and add the grated parmesan and butter. Season with salt and freshly ground pepper. Tip this mix into a well greased baking dish (30 x 24 cm), lined with baking paper. Smooth the surface to get an even thickness. Leave to set. It is ready for the next stage when it is cold and firm. To make the sauce using fresh tomatoes, gently cook the chopped tomatoes in a little oil until soft. The add the harissa and cook for a couiple of minutes more. With tinned tomatoes, mix the tomatoes and harissa and cook till it comes to a gentle boil. Put a baking slide over the baking dish of polenta and tip them upside down. This will allow you to easily draw off the baking paper. Cut into thick chips, dust with plain flour and shallow fry in the oil until golden and crunchy. And now, you're ready to serve and enjoy.

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I purchased a bottle of your hot stuff habanero sauce...fantastic! the chilli addicts in the household love it.

Thanks, keep up the good chillis. Ross.