Smoky tomato and green chilli salad with polenta fritters

Recipes / Salads

Crunchy polenta fritters are sure to become your new favourite side dish, especially when served with this colourful tomato salad.

Recipe «Smoky tomato and green chilli salad with polenta fritters» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 100ml extra virgin olive oil, 1/2 tsp smoked sweet Spanish paprika, 8 roma tomatoes, quartered lengthways, 250g baby roma tomatoes, 1 eschalot, finely chopped , 1 1/2 tbsp balsamic vinegar, 1 long green chilli, thinly sliced, 250ml milk , 1 tbsp caster sugar, 210g polenta, 50g plain flour, 80g finely grated pecorino, Olive oil, to deep-fry.

Ingredients:

  • 100ml extra virgin olive oil 
  • 1/2 tsp smoked sweet Spanish paprika 
  • 8 roma tomatoes, quartered lengthways 
  • 250g baby roma tomatoes 
  • 1 eschalot, finely chopped 
  • 1 1/2 tbsp balsamic vinegar 
  • 1 long green chilli, thinly sliced 
  • 250ml milk 
  • 1 tbsp caster sugar 
  • 210g polenta 
  • 50g plain flour 
  • 80g finely grated pecorino 
  • Olive oil, to deep-fry 

Instructions

  1. For fritters, bring milk and 250ml (1 cup) water, sugar and 1/2 teaspoon sea salt to the boil in a small saucepan. Combine the polenta and flour, then gradually whisk into the milk mixture, whisking for 1 minute or until very thick. Remove from the heat and stir in pecorino. Cool slightly, then roll polenta mixture into six 2cm-diameter logs. Cut each log into 1cm slices, then, using your finger, roughly indent each slice. Place on a baking paper–lined tray and leave to cool completely.
  2. Preheat a chargrill over medium–high heat. Mix 1 tablespoon oil with paprika, then brush roma tomato quarters with mixture. Grill for 1 minute on each cut side, then cut in half widthwise. Grill baby roma tomatoes, turning occasionally, for 2 minutes until lightly charred.
  3. Whisk together eschalot, vinegar and remaining oil, then season.
  4. Fill a saucepan one-third full with oil and heat over medium heat. Deep-fry the fritters, in batches, for 1 minute or until golden. Drain on paper towel and season.
  5. Place tomatoes, chilli and fritters on a platter and drizzle with dressing.