Golden Polenta Chips
Crisp on the outside and soft within, these golden polenta chips are a delicious and versatile alternative to traditional potato sides. They're made from creamy, seasoned polenta that’s cooled, sliced, and baked or fried to perfection. With a subtle corn flavour they bring a satisfying crunch to any plate.
Perfect for plated dinners, elegant entrées, or even as a sturdy base for appetisers, these chips add a touch of sophistication while keeping things wonderfully simple.
Ingredients
Makes 1 20 cm x 20 cm (8 inch square) tray of polenta to cut into portions.
- 3 cups stock - can use vegetable or chicken stock
- 1 cup instant cook polenta
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese, finely grated
- 1 tablespoon oil
Method
- Line the baking tray with baking paper.
- Put the stock and salt into a large pot, and bring to the boil.
- Slowly add the polenta in a steady stream, stirring constantly, until the mixture thickens to a porridge-like consistency.
- Reduce heat and cover. Cook for a further 5 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Remove from the heat, and stir through the parmesan cheese.
- Pour the polenta into the prepared baking tray and smooth the surface as evenly as possible. Cover with another sheet of baking paper, pressing it gently so it sits directly on the surface of the polenta.
- Allow to cool to room temperature, then refrigerate until completely cold.
- Remove the set polenta from the tray and cut into shapes - slice into chunky batons for chips, or use a cookie cutter to create neat appetiser bases.
- Brush the polenta with oil and bake in a hot oven (200°C / 400°F) for about 20 minutes, or until golden and heated through.
These are delicious served with garlic aioli.
