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Polenta-crusted halloumi fries with sweet chilli and tomato jam recipe

Polenta-crusted halloumi fries with sweet chilli and tomato jam recipe

5 ratings

Crispy and gooey, halloumi fries are the ultimate comfort food, especially with a tangy sweet chilli dipping sauce. Originating from North and Central Italy, polenta provides a great base for flavour and texture when the halloumi fries are coated in the meal mix. The ideal sharing dish that's perfect for getting the party started! See method

  • Serves 6
  • 35 mins plus cooling
  • 162 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free

Ingredients

  • 225g pack halloumi
  • 1 tsp smoked paprika
  • 4 tbsp (50g) fine corn meal
  • 1 tsp vegetable or groundnut oil

For the sweet chilli & tomato jam

  • 60g pack red chillies, deseeded and chopped
  • 4 vine tomatoes (175g), chopped
  • 150ml rice or white wine vinegar
  • 1 tsp table salt
  • 50g caster sugar
  • 2 large garlic cloves, chopped

Each serving contains

  • Energy

    680kj
    162kcal
    8%
  • Fat

    10g 15%
  • Saturates

    7g 33%
  • Sugars

    5g 6%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 8.9g Protein 8.8g Fibre 0.3g

Method

  1. To make the chilli jam, blitz the ingredients in a food processor or blender until smooth. Scrape into a small pan, bring slowly to the boil, then bubble over a low-medium heat for 12-15 mins, stirring occasionally to stop it catching, until thickened. Pour into a bowl; set aside to cool and thicken more.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the halloumi into 1.5cm chip-sized sticks and pat dry with kitchen paper. Mix the paprika and corn meal in a bowl with a little salt. Drizzle the halloumi with the oil; toss to coat in the corn meal mix. Transfer to a lined baking tray.
  3. Bake the halloumi for 15 mins, turning halfway, until golden. Serve with the chilli jam for dipping.

Freezing and defrosting guidelines

Freeze coated uncooked halloumi only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cheese recipes

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