Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, polenta chips. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm - sometimes healthy, sometimes comforting, always delicious. Put away your potato prejudices - polenta chips (fries in the US) are really, really nice. But how to flavour the stodge?
POLENTA CHIPS is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. POLENTA CHIPS is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have polenta chips using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make POLENTA CHIPS:
- Take 1 cup polenta
- Take 1 litre vegetable stock
- Make ready 1/2 cup parmesan cheese, grated (optional) to keep vegan
- Get cornflour
- Take 2 cookie trays
Polenta chips are naturally gluten free and low in calories. Baked Polenta Chips with Chilli Salsa Verde. These polenta chips are definitely a winner and are handy to have on hand to serve to guests who pop around for a drink. These delicious polenta chips are easy to make and are the ideal snack or lunch box filler that are simple and healthy too.
Instructions to make POLENTA CHIPS:
- 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.
- 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.
- Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size.
- 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.
These polenta chips are definitely a winner and are handy to have on hand to serve to guests who pop around for a drink. These delicious polenta chips are easy to make and are the ideal snack or lunch box filler that are simple and healthy too. Polenta chips, croccanti bastoncini di polenta molto invitanti grazie anche al profumato e sapido mix con cui condirli! Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise. Serve these chips with sweet chilli sauce and I dare you to stop at one.
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