Name: Crispy fried polenta with baba ganoush
Prep time: 50 min
Total time: 50 min
Yield: serves 4 people (sides)
Ingredients: 700 ml water; 180 g instant polenta (6.3 oz); 1 tbsp butter; 20 g parmesan cheese; 80 g cornmeal (3 oz.); 500 ml vegetable oil (for frying); 4 medium eggplants; 2 cloves of garlic; 2 tbsp tahini; 2 tbsp olive oil

Crispy fried polenta with baba ganoush

Mmm, smoky eggplants. So aromatic and so flavorful. This time around Jernej didn’t stuff them, he used the burnt eggplants in a wonderful arabic treat called Baba Ganoush. Baba Ganoush is basically an eggplant dip with the addition of olive oil, tahini (sesame paste) and garlic. It’s served with flatbread, lamb and while experimenting we figured that it’s ahhmazing in combination with crispy fried polenta as well. So what’s the deal with fried polenta? Well if you want your polenta to be incredibly crispy and golden on the outside and super soft and tasty on the inside this is what you have to do: First cook the polenta, then spread over baking dish, let it cool, cut on rectangles, roll in cornmeal and deep fry. Result? Easy peasy and super delicious. Serve with your Baba Ganoush dip and enjoy. This dish is perfect as a side dish or starter and it’s also amazing as a lunch on the go or if you are hosting a picnic, celebration. Quick, Easy and Tasty.

Ingredients

Crispy fried polenta

700 ml water

180 g instant polenta (6.3 oz)

1 tbsp butter

20 g parmesan cheese

80 g cornmeal (3 oz.)

500 ml vegetable oil (for frying)

baba ganoush

4 medium eggplants

2 cloves of garlic

2 tbsp tahini

2 tbsp olive oil

Tools and equipment

large saucepan

tart pan approx. 35 x 11 cm / 14 inch x 5 inch

plastic wrap

pan

pot

METHOD

Cook the polenta

Bring water and salt to a boil in a large saucepan. Pour polenta slowly into the boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Continue whisking and cook for about 2 - 3 minutes. Remove from the heat, add the butter and grated parmesan cheese. Whisk to combine.
Polenta

Line plastic wrap over a baking dish (we used a tart pan approx. 35 x 11 cm / 14 inch x 5 inch). Pour the polenta into the prepared baking dish, spread evenly and then cover with plastic wrap. Let it cool to room temperature, then place in the fridge for about 1 - 2 hours.
Smoky eggplants

Place eggplants directly over heat. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, for about 10 - 15 minutes or until they are black on the outside. Wrap with foil and let rest 5 - 10 minutes. Discard the black skin and finely chop the flesh of the eggplants.
Smoky eggplants

Place a medium pan over medium high heat. Add the eggplants and thinly chopped garlic. Cook for about 10 minutes, then remove from the heat. Transfer into a bowl. Add tahini, olive oil, salt, pepper and two tablespoons of water. Stir to combine. The mixture should become creamy. Season to taste.
Fry the polenta and serve

Unmold the polenta and discard the plastic wrap. Cut the polenta into twelve rectangles (approx. 3 x 11 cm / 1-inch x 4- inch). Place cornmeal on a plate. Roll each rectangle in cornmeal. Place a deep pot over medium-high heat. Pour in the vegetable oil and let it heat until it reaches 180 °C / 350 °F. Working in three batches, fry the polenta rectangles for about 4 minutes or until golden brown and crispy. Make sure the oil cover the rectangles. Serve with baba ganoush and enjoy.