Paprika polenta chips and mediterranean olives

We had so much fun making these bold, vegan chips, kissed with the rich flavor of our Peranzana Monocultivar Extra Virgin Olive Oil, and pairing them with our Peranzana olives, seasoned with Black Garlic-Infused Extra Virgin Olive Oil and a touch of simple oregano and baked.

Vignoli Peranzana Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Black Garlic Infused Extra Virgin Olive Oil front of 8.5oz bottle

Peranzana Olives front of 10.22 Ounce jar

Ingredients

Serves:2

Imperial Metric

For the chips:

1 cup pre-cooked polenta cornmeal
3 cups + 2 tablespoons water
1 tablespoon coarse salt
1 ½ teaspoon smoked paprika
2 ½ tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil

For the olives:

1 jar Vignoli “Peranzana” Olives
1 tablespoon Vignoli Black Garlic Infused Extra Virgin Olive Oil
1 tablespoon dried oregano

165 grams pre-cooked polenta cornmeal
660 milliliters water
1 tablespoon coarse salt
1 ½ teaspoon smoked paprika
2 ½ tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
1 jar Vignoli “Peranzana” Olives
1 tablespoon Vignoli Black Garlic Infused Extra Virgin Olive Oil
1 tablespoon dried oregano

Preparation

Imperial Metric

In a medium bowl, mix the pre-cooked polenta cornmeal and smoked paprika.
Prepare the polenta according to the instructions on the package (the amount of water listed may vary depending on the product used). Typically, the process involves bringing the water to a boil in a large pot, adding the salt, then slowly whisking in the pre-cooked polenta cornmeal (in this case, combined with paprika) and cooking for about 8 minutes.
Transfer the polenta onto a large sheet of parchment paper, cover it with another sheet, and roll it out very thin using a rolling pin. Remove the top sheet and let it cool completely.
Preheat the oven to 356°F (180°C) with convection/fan setting.
Brush the polenta with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, then cut it into squares about 1¼ inches (3 cm) wide.
Bake for 30 minutes, or until the chips are golden and crispy.
Remove from the oven and let cool.
Meanwhile, drain the olives, rinse them under cold running water, then place them in a small baking dish. Drizzle with Vignoli Black Garlic-Infused Extra Virgin Olive Oil and sprinkle with oregano. Mix well.
Bake for 15 minutes, or until the olives are slightly charred. Let cool.
Separate the chips, place them in a bowl, and serve with the olives.

In a medium bowl, mix the pre-cooked polenta cornmeal and smoked paprika.
Prepare the polenta according to the instructions on the package (the amount of water listed may vary depending on the product used). Typically, the process involves bringing the water to a boil in a large pot, adding the salt, then slowly whisking in the pre-cooked polenta cornmeal (in this case, combined with paprika) and cooking for about 8 minutes.
Transfer the polenta onto a large sheet of parchment paper, cover it with another sheet, and roll it out very thin using a rolling pin. Remove the top sheet and let it cool completely.
Preheat the oven to 356°F (180°C) with convection/fan setting.
Brush the polenta with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, then cut it into squares about 1¼ inches (3 cm) wide.
Bake for 30 minutes, or until the chips are golden and crispy.
Remove from the oven and let cool.
Meanwhile, drain the olives, rinse them under cold running water, then place them in a small baking dish. Drizzle with Vignoli Black Garlic-Infused Extra Virgin Olive Oil and sprinkle with oregano. Mix well.
Bake for 15 minutes, or until the olives are slightly charred. Let cool.
Separate the chips, place them in a bowl, and serve with the olives.

For this recipe you need

Peranzana Monocultivar Extra Virgin Olive Oil

Black Garlic Infused Extra Virgin Olive Oil

"Peranzana" Olives

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