Recipe: Appetizing POLENTA CHIPS

POLENTA CHIPS. If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after you have eaten the polenta. Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise. Put away your potato prejudices - polenta chips (fries in the US) are really, really nice.

Please log in to save or rate. Turn heat down to a simmer and gradually whisk in polenta. Everybody likes chips, but if you're looking for something that isn't as bad for you as the takeaway chips at the corner ship, these simple Rosemary & Parmesan Baked Polenta Chips are the way to go. You can have POLENTA CHIPS using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of POLENTA CHIPS

1. Prepare 1 cup of polenta.
2. It's 1 of litre vegetable stock.
3. Prepare 1/2 cup of parmesan cheese, grated (optional) to keep vegan.
4. It's of cornflour.
5. Prepare 2 of cookie trays.

If the polenta is really thick then it is ready to pour into a square dish lined with cling film. These delicious polenta chips are easy to make and are the ideal snack or lunch box filler that are simple and healthy too. If you have never made polenta chips before, this is the recipe to try. Polenta has a reputation for being bland, but not when made with chicken stock, herbs and garlic.

POLENTA CHIPS step by step

1. Medium pot on med-high heat. Add veggie stock, bring to the boil. Add the polenta. Stir continuously for 15 minutes. Reduce the heat to low, cook for another 10 minutes, stirring occasionally. Remove from the heat. Add parmesan cheese (optional) mix well. Stand for 5 minutes..
2. Butter the trays and line with baking paper. Once the polenta has cooled, pour half the polenta over one of the trays, spread evenly. Do the same with the other tray. Place in the fridge overnight or for 4 hours to firm up..
3. Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size..
4. In a bowl, add the cornflour. In batches, roll the chips in the cornflour (this makes them crispy). Remove and gently shake excess flour off. Cook in deep fryer or in a shallow fryer in a pot on the stove or in the oven, until golden brown and crunchy. Serve immediately..

Using a deep, wide, heavy based saucepan, fill with oil and heat to. Cut the polenta into slim 'chips' and carefully toss with the olive oil. These polenta chips are super easy to make and so delicious. They always come out crispy on the outside, fluffy in the middle and so full of flavour! Fried cheesy polenta chips, smoked chilli and lemon.

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