POLENTA CHIPS
POLENTA CHIPS

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a Best dish, polenta chips. One of my favorites food recipes. This time, I am going to make it a 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. 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 recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. POLENTA CHIPS is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. 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:
  1. Take 1 cup polenta
  2. Make ready 1 litre vegetable stock
  3. Take 1/2 cup parmesan cheese, grated (optional) to keep vegan
  4. Make ready cornflour
  5. Take 2 cookie trays

But what I absolutely hate is greasy-oily polenta chips that have been fried. 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! 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.

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.

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. 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.

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