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Smoky tomato and green chilli salad with polenta fritters
Smoky tomato and green chilli salad with polenta fritters
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Irresistible polenta fritters paired with vibrant tomato salad. A must-try side dish!
Ingredients:
  • 100ml extra virgin olive oil
  • 1.25 gm smoked sweet Spanish paprika
  • 8 roma tomatoes, quartered lengthways
  • 250g baby roma tomatoes
  • 1 eschalot, finely chopped
  • 30.00 ml balsamic vinegar
  • 1 long green chilli, thinly sliced
  • 250ml (1 cup) milk
  • 20.00 gm caster sugar
  • 210g (1 1/4 cups) polenta (cornmeal)
  • 50g (1/3 cup) plain flour
  • 80g (1 cup) finely grated pecorino
  • Olive oil, to deep-fry
Instructions:
  • In a small saucepan, bring milk, 250ml (1 cup) water, sugar, and 1/2 teaspoon sea salt to a boil. Mix polenta and flour, then slowly whisk into the boiling mixture until very thick, about 1 minute. Remove from heat and fold in pecorino cheese. Cool slightly, shape polenta mix into six 2cm-diameter logs. Slice each log into 1cm pieces and roughly indent each slice with your finger. Place on a baking paper-lined tray and allow to cool completely.
  • Preheat a chargrill over medium-high heat. Combine 1 tablespoon of oil with paprika, then brush the roma tomato quarters with the mixture. Grill the tomatoes cut-side down for 1 minute, then halve them widthwise. Grill the baby roma tomatoes, turning occasionally, for 2 minutes until lightly charred.
  • Combine finely chopped eschalot, vinegar, and the rest of the oil in a bowl, then season to taste.
  • Heat oil in a saucepan over medium heat until one-third full. Deep-fry fritters in batches for 1 minute or until golden brown. Drain on paper towel and season to taste.
  • Arrange tomatoes, chili, and fritters elegantly on a serving platter and generously drizzle with dressing.

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