If you always order polenta chips when you are out for lunch and dinner, here is a recipe for you. This recipe produces restaurant quality polenta chips! The chips taste so good, you would never guess that they are baked not fried. Thank you Donna Hay for the recipe and Laura for the inspiration.
The polenta can also be prepared a few days in advance if you need.
- 3 1/2 cups chicken stock
- 1 cup instant polenta
- 30g butter, chopped
- 1/2 cup finely grated parmesan
- sea salt and cracked black pepper
- olive oil, for brushing
- optional: fresh herbs
- Place the stock in a saucepan over medium heat and bring to the boil.
- Whisk in the polenta. Cook, stirring, for 2-3 minutes or until thickened. Make sure to add the polenta slowly to avoid lumps.
- Remove from the heat, add the butter, parmesan, salt and pepper and stir to combine.
- Spoon to 1cm thick on a 20cm x 30cm baking tray lined with non-stick baking paper.
- Refrigerate for 30 minutes or until set. I let it set overnight just for safe keeping.
- Preheat oven to 220ºC.
- Cut the polenta into 2cm x 10cm fingers and brush with oil.
- Place on a tray with non-stick baking paper and cook for around 20 – 30 minutes minutes or until golden.
- Sprinkle the chips with salt. Sprinkle some of your favourite herbs on top if you wish. Fresh rosemary or sage make a great addition.
- Serve with your favourite dipping sauce or as a side.