1chipotle pepper, (canned in adobo sauce - optional)
1teaspoonred wine vinegar
1clovegarlic, crushed or finely grated
½teaspoonsmoked paprika
¼teaspoonsalt
¼teaspoonblack pepper
For the cajun polenta fries:
4 ½cupsvegetable stock
1 ½cupsinstant polenta
2tablespoonolive oil, (divided)
1teaspoonsmoked paprika
1clovegarlic, crushed or finely grated
½teaspoondried oregano
½teaspoondried thyme
¼teaspoonsalt
¼teaspoonblack pepper
⅛teaspooncayenne pepper, (optional)
Instructions
For the smoky tomato sauce:
Put all ingredients into a small saucepan, stir and bring to a simmer. Cook for about 15 minutes, until fragrant and thick. Blend until smooth (I used a stick blender), then set aside to cool.
For the cajun polenta fries:
Put vegetable stock, 1 tablespoon of olive oil, spices and seasoning into a saucepan. Bring to a boil, then add the polenta in one go, stirring constantly to avoid creating lumps. Turn the heat down and cook for another 3-4 minutes, stirring constantly, until the mixture is very thick.
Spread the cooked polenta out evenly in a lined 18x27 cm baking pan (approximately 7x10.5 inches) or similar sized. Refrigerate until cool - about an hour.
Preheat oven to 220C (430F) fanbake.
Lift the cooled polenta out of the pan and onto a chopping board. Use a large, sharp knife to cut it into evenly sized chips or fries. Arrange the chips evenly on a lined baking tray and lightly brush with the remaining 1 tablespoon of olive oil.
Bake for 30-35 minutes, turning regularly, until golden brown and crisp.
Serve immediately, with smoky tomato sauce and any other sauces of your choosing.
Notes
Smoky tomato sauce recipe makes about 1 cup - more than you'll need.
Cajun polenta fries recipe makes about 24-30 chunky chips, depending how you slice them. Serves four as a snack or side dish.