We’ve recently discovered Polenta chips. Ive tried some amazing ones, and some tastless dry and definitely less than amazing ones. We think these ones are as good as any we’ve tasted anywhere, and the bonus is they are not fried so they are a little better for you and they are so simple to make !
The combination of steam with heat means they crisp up beautifully but still retain that moist inside.
If you like them really cheesy – add more parmesan. After all you can never have too much parmesan in your life!
METHOD
- Line a rectangular or square tin or container with baking paper. Approximately 20x20cm or similar works well.
- Cut paper so it extends up the sides of the tin in a continuous piece.
- In a saucepan, bring to the boil in a medium saucepan, the chicken stock and the water.
- Slowly pour in Polenta, stirring all the while.
- Add parmesan and herbs if using.
- Reduce heat and continue to stir until polenta thickens significantly and starts to pull away from the sides of the saucepan.
- When Polenta is very thick, pour into tin and shape into a 1cm thick slab.
- Smooth off top with spatula.
- Refrigerate for at least an hour.
- Preheat Oven to Fan Grill or Fan Assisted + Steam (medium humidity) 220C.
- Turn out Polenta and cut into Chip shaped logs.
- Spray or brush with cooking oil .
- Place in top half of oven and Cook for 8 minutes then turn chips and cook another 8 minutes or until crispy and golden.
- Serve dusted with more parmesan with a dipping sauce of your choice.
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Ingredients
2 cups chicken stock
1 cup water
1 1/2 cups polenta
1/2 cup grated parmesan
1 T chopped Thyme (optional)
1 T chopped Rosemary (optional)
