Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, polenta chips. One of my favorites. For mine, I will make it a bit unique. This will be really 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. 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 on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. POLENTA CHIPS is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have polenta chips using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make POLENTA CHIPS:
- Make ready 1 cup polenta
- Prepare 1 litre vegetable stock
- Take 1/2 cup parmesan cheese, grated (optional) to keep vegan
- Prepare cornflour
- Make ready 2 cookie trays
Polenta chips with aioli recipe, Viva - There is only one way to describe ovenbaked polenta chips Unwrap polenta and cut into even-sized chips. Line a baking tray with paper. Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm - sometimes healthy, sometimes comforting, always delicious. Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato.
Steps 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.
But when set into a square and cut in to 'chips' it starts to turn in to something rather. If the polenta is really thick then it is ready to pour into a square dish lined with cling film. 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. These polenta chips are made with ricotta and rosemary with a sage salt.
So that’s going to wrap this up with this special food polenta chips recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
