These polenta chips have become very popular in my household over the last few weeks. They are extremely tasty and ‘moreish’ – you literally can’t stop until they have all been eaten. I made them this weekend for a family dinner with my cousins, and after being asked for the recipe several times, I decided it was a good idea to blog them for everyone!
I have adapted the original recipe, which came from Donna Hay – someone whom I follow quite closely as I love to cook her food. People often say my style is very ‘Donna Hay’ as I am very precise and neat, making sure all of my cookies are exactly the same!
If you’re a lover of normal (boring) potato chips, and a bit hesitant of trying something new, I strongly recommend giving these a try. They are very easy but very impressive!
– INGREDIENTS –
2 cups chicken stock
2 cups milk
1 cup instant polenta
50g unsalted butter, chopped
1 cup parmesan cheese, finely grated
sea salt and black pepper
1-2 tablespoons of rosemary, chopped
– METHOD –
1. Place stock and milk in a large saucepan and bring to the boil.
2. Slowly pour the polenta in and cook, stirring with a wooden spoon continually for 4-5 minutes, until the mixture has thicken.
3. Remove from the heat and add the butter, parmesan, salt, pepper and rosemary.
4. Pour the mixture into a large rectangular dish, either lightly greased or lined with baking paper. Spread the top to even out the mixture.
5. Refrigerate the mixture for 30 minutes or until set.
6. Preheat the oven to 220 degrees Celsius and line two trays with baking paper.
7. Flip the polenta onto a chopping board. Cut in half lengthways, then cut into chip size pieces and place on the baking trays.
8. Spray with olive oil and sprinkle with salt and bake for 15 minutes. Turn them over and bake for a further 10-15 minutes until golden and crispy.
9. Serve with aioli. These are perfect for a starter when the main course is fish!