Grits chips with yuzu chilli sauce

Ingredients

• 1 L vegetable stock
• 500 ml (2 cups) milk
• 340 g (2 cups) instant grits (see Note)
• 100 g finely grated parmesan
• vegetable oil, to deep-fry
• 35 g (¼ cup) plain flour

Yuzu chilli sauce

• 60 ml (¼ cup) chilli sauce
• 1 tbsp yuzu juice (see Note)
• 1 tbsp Kewpie Japanese mayonnaise

Cooling time 10 minutes

Chilling time 3 hours

You will need a 20 cm x 30 cm lamington pan for this recipe.

Instructions

Grease a 20 cm x 30 cm lamington pan and set aside.

To make yuzu chilli sauce, combine all ingredients in a bowl. Set aside.

Place stock and milk in a saucepan over medium heat and bring to a rapid simmer. Pour in grits in a slow steady stream, whisking until smooth. Cook, whisking constantly, for 5 minutes or until thick. Whisk in parmesan until melted and season with salt and pepper. Pour into prepared pan, allow to cool completely, then refrigerate for 3 hours or until set. Turn out onto a clean board and cut into 16 thick chips.

Heat oil to 160°C. Dust chips in flour, shaking off excess. Working in batches, cook chips, turning, for 6 minutes or until golden and crisp. Drain on paper towel. Sprinkle with salt and serve hot with yuzu chilli sauce.

Note

• Instant grits are available online from usafoods.com.au. Substitute instant polenta.

• Yuzu is a Japanese citrus. Yuzu juice is available from Japanese food shops.

Photography Chris Chen

As seen in Feast magazine, February 2014, Issue 28.