This week we’ve got the lovely folk at Nomad taking over. They recently set up Nomad Pizza as part of the revamped Taste of Buchanan food court at the top of Buchanan Galleries in Glasgow. This Scottish company focus on serving fantastic wood fired pizza and delicious sides. Luckily for us they’ve been nice enough to share their most popular dish yet – their spectacular Nomad Polenta Fries!
Polenta Fries With Parmesan Cheese and Truffle
250ml Chicken Stock
1 Bay Leaf
1/3 Nutmeg, Finely Grated
125g Instant Polenta
100g Parmesan Cheese, Grated
1 Sprig Fresh Rosemary, chopped
50ml truffle oil
PERFECTLY seasoned crispy polenta chips, served with a signature vegan truffle cheese sauce. SNACK SORTED via @monchaykitchen // vegan/vegetarian food stand. SUNDAY 9-2 BULLI SHOWGROUND #foragersmarkets #foragers #foragersmarket #polentachips #polenta #crunchychips #monchaykitchen #vegetarian #vegan #food
Put milk, chicken stock, bay leaves, cloves and nutmeg into a medium saucepan. Bring temperature to just below boiling point, then lower the heat to a gentle simmer and cook for 30 minutes.
Remove the cloves and the bay leaves and add the polenta. Stir often on the low temperature for 8-10 mins until the polenta is fully cooked and the mixture is smooth.
Pour the mixture out onto a lined baking tray, about 2cm deep and spread out the mixture evenly. Cover with a layer of cling film and refrigerate for a couple of hours.
Once the mixture is fully set, cut into chips and add half the truffle oil. Toss with the rosemary, salt and pepper and roast in the oven at 180C for around 12 mins or until crisp and golden.
After removing from the oven, drizzle with the remainder of the truffle oil and finish with the grated parmesan.
Don’t forget to use the hashtag #mondaymeals and tell us how you got on!