Easiest Way to Prepare Yummy POLENTA CHIPS

POLENTA CHIPS. 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?

Well it's made a maize flour, or cornmeal, that is popular in Northern Italy and a. Fried cheesy polenta chips, smoked chilli and lemon. Baked Polenta Chips with Chilli Salsa Verde. You can have POLENTA CHIPS using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of POLENTA CHIPS

1. You need 1 cup of polenta.
2. It's 1 of litre vegetable stock.
3. You need 1/2 cup of parmesan cheese, grated (optional) to keep vegan.
4. You need of cornflour.
5. Prepare 2 of cookie trays.

These polenta chips are definitely a winner and are handy to have on hand to serve to guests who pop around for a drink. Polenta more of a Northern Italy dish made from boiled cornmeal. 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 with aioli recipe, Viva - There is only one way to describe ovenbaked polenta chips Unwrap polenta and cut into even-sized chips.

POLENTA CHIPS step by step

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..

Line a baking tray with paper. 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. If you have never made polenta chips before, this is the recipe to try.