Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, polenta chips. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side. Pour the polenta onto a plate, use a spatula to shape into a cake - keeping it quite thick - and leave to cool completely. Once cool cut into chips and place on a non-stick baking tray.
POLENTA CHIPS is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. POLENTA CHIPS is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook polenta chips using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make POLENTA CHIPS:
- Prepare 1 cup polenta
- Make ready 1 litre vegetable stock
- Get 1/2 cup parmesan cheese, grated (optional) to keep vegan
- Get cornflour
- Take 2 cookie trays
Cover the bottom of a frying. We now see scagliozzi in restaurants sold as 'polenta chips', and they may be made with stock, herbs or other flavours, but these are the simple version, the street food version of Naples, where they use lots of black pepper. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. BAKED 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.
Instructions to make POLENTA CHIPS:
- 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.
- 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.
- Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size.
- 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.
Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. BAKED 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. If you don't clean your pot immediately, the crust will dry out and you will get what my kids like to call polenta chips. Slice the polenta into chips and spread out on a baking tray. Sprinkle on the salt, pepper, breadcrumbs and nutritional yeast, then toss together gently to make sure the chips are evenly coated.
So that’s going to wrap this up for this exceptional food polenta chips recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more 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. Thanks again for reading. Go on get cooking!
