Polenta Chips With Green Tomato Chili Salsa - cooking recipe

Ingredients

1 tsp salt
1 1/2 cups instant polenta
None None Flour, for dusting
None None Olive oil, for frying
None None Ground cumin and sea salt, for dusting
None None FOR THE GREEN TOMATO CHILI SALSA
2 None green tomatoes, finely chopped
1 None hot green chili pepper, finely chopped
1 None lime, peel grated
1 1/2 tbsp lime juice
2 None green onions, trimmed and finely chopped
1/4 tsp salt
1 tbsp extra-virgin olive oil

Preparation

Bring 4 cups water and salt to a boil in a large, wide saucepan. Gradually sprinkle with polenta, stirring continuously with a wooden spoon. (If polenta is added too quickly, it will form lumps. If this happens, remove them with a slotted spoon; they won't break down during cooking.)
Reduce heat to low and cook polenta, stirring, for 5 mins.
Pour the polenta into a wet 12 x 8-inch baking pan and quickly smooth it out with a damp spatula. Cool slightly. Cover with plastic wrap. Refrigerate until firm. (It can be prepared up to 48 hours in advance).
For the salsa, put the chopped green tomatoes in a sieve and drain for 10 mins. Mix the chili pepper, lime peel and juice, green onions, oil and salt in a bowl. Stir in the drained tomatoes.
Slice polenta into thick fingers. Dust with flour; shake off excess.
Fill a deep saucepan one-third full with oil, then heat. When oil is hot, carefully lower in as many polenta chips as will fit in one layer. Fry until golden on all sides. (Alternatively, fry the chips in hot oil in a skillet, turning them two or three times.)
Drain chips on a rack set over a baking pan. Sprinkle with cumin and sea salt. Serve with green tomato and chili salsa.