Smooth polenta refined with a bunch of fresh herbs creates a beautifully fluffy bed for crunchy parsnip chips. Drizzling sticky maple butter over the composition creates an unusual yet comforting meal, perfect for one of those cozy nights when dinner shifts from the table to the sofa.
(200 g) peeled parsnips, very thinly sliced on a mandoline
fine sea salt, plus more to taste
(30 g) unsalted butter
maple syrup (up to 1 tablespoon as needed)
finely chopped fresh rosemary (up to 2 teaspoons as needed)
finely chopped fresh thyme leaves (up to 2 teaspoons as needed)
finely ground black pepper, plus more as needed
In This Recipe
For the polenta, bring the milk, water, and salt to a boil in a medium saucepan. Take the pan off the heat, add the olive oil and polenta, and whisk until combined. Place the saucepan over the lowest heat setting and cook the polenta like a risotto, stirring occasionally and adding a little more water whenever the polenta starts to thicken, for 10 minutes or until smooth and creamy. Cover and set aside.
For the parsnip chips, cover the bottom of a large, heavy sauté pan generously with sunflower oil and place over medium-high heat. When the oil is hot, in batches, arrange the parsnip slices, side by side, in the pan and fry for a few seconds per side or until golden and crispy. Lower the heat if they brown too quickly. Transfer to paper towels to drain and season to taste with salt. Repeat with the remaining parsnip, adding more oil if necessary.
For the maple butter, melt the butter in a small saucepan over medium-high heat. When the butter starts sizzling, add ½ tablespoon of the maple syrup and whisk until smooth. Season to taste with additional maple syrup.
Divide the polenta among the bowls and drizzle with the maple butter. Arrange the parsnip chips on top, sprinkle with a little rosemary and thyme, and season to taste with pepper. Serve immediately.