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1 l strong meat stock 250 g polenta flour 1 tbsp. oil fresh thyme 80 g grated parmesan
to wrap
finely sliced Speck Alto Adige PGI
for the aioli salsa
3 cloves garlic 2 egg yolks 250 ml sunflower oil juice of half a lemon a pinch of salt
preparation
Bring the stock to the boil and pour in the flour, whisking constantly.
Cook the polenta for 30 minutes on a low heat (or following the instructions on the packaging), taking care to leave the lid on and stir occasionally.
Pour the polenta into a greased 30 x 20 cm rectangular baking tray. Spread evenly, leave to cool for one hour at room temperature and then transfer to the fridge for at least 4 hours.
Turn the polenta out onto a chopping board and slice firstly into 1 cm thick slices, and then into sticks. Transfer onto a baking-paper lined tray drizzled with oil. Add the three cloves of garlic for the aioli salsa to the tray and cook in a preheated conventional oven at 230°C for 15 minutes. Remove the garlic cloves, turn the polenta chips over, and cook for a further 15 minutes.
In the meantime, make the aioli salsa. Whisk the egg yolks with a hand blender, adding the sunflower oil gradually. Incorporate the lemon juice, a pinch of salt, and the peeled, mashed garlic cloves.
After removing the chips from the oven, leave them to cool and wrap each one in a slice of Speck Alto Adige PGI.
Serve with the aioli salsa.
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