Meals and Courses

Pan-Fried Polenta Chips with Arrabbiata Sauce

cook 10 mins
  • 500 g (1 lb) shop-bought polenta
  • 3 tablespoons plain flour, for dusting
  • 4 tablespoons olive oil
  • 375 g (12 oz) carton shop-bought arrabbiata pasta sauce
  • rocket and Parmesan salad, to serve
  • Cut the block of polenta into chip-shaped fingers and dust in the flour, shaking off the excess.
  • Heat the oil in a frying pan and cook the polenta chips over a medium-high heat for 2–3 minutes on each side, until crisp and golden. Drain on kitchen paper and keep warm.
  • Meanwhile, heat the arrabbiata sauce in a pan. Spoon into small bowls and serve with the polenta chips and salad.
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