POLENTA CHIPS
POLENTA CHIPS

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, polenta chips. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

POLENTA CHIPS is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. POLENTA CHIPS is something which I have loved my whole life.

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. Polenta chips - as delicious as a fried carb can be, or an offence to all decent potato-based versions? And, for the open minded among you, which other alternatives to the traditional spud are worth a try?

To get started with this recipe, we must prepare a few components. You can have polenta chips using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make POLENTA CHIPS:
  1. Take polenta
  2. Take litre vegetable stock
  3. Prepare parmesan cheese, grated (optional) to keep vegan
  4. Prepare cornflour
  5. Make ready cookie trays

Cut the polenta into slim 'chips' and carefully toss with the olive oil. These polenta chips are made with ricotta and rosemary with a sage salt. Originally these ricotta and polenta chips were going to be fried. In fact I started to do so, but I was creating a bit of a mess.

Instructions to make POLENTA CHIPS:
  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.

Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato. But when set into a square and cut in to 'chips' it starts to turn in to something rather. 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. If the polenta is really thick then it is ready to pour into a square dish lined with cling film.

So that is going to wrap it up with this exceptional food polenta chips recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!