These plump, cheesy chips are made from grits, a Southern favourite, and are served with a Japanese-style sweet chilli sauce.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 10 minutes
Chilling time 3 hours
You will need a 20 cm x 30 cm lamington pan for this recipe.
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.
• 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.