Polenta Chips
Description
Potato… Patata… Polenta.. Polenta CHIPS
In the spirit of not wasting food, we’ve been taking leftovers and making them into something new. In this case, we had loads of leftover polenta. FYI: 1 cup of polenta will feed an army so if you’re cooking light, halve or even quarter the amount you’re making.
But, there’s a but. Sometimes, leftovers can make the base for an entirely new recipe.. like non-fried, non-potato polenta chips.
Forget that you think it’s time consuming, if you’re creating these from leftovers – say from our Osso Bucco recipe – then you’re on the right path because when it comes to baking these delicious morsels you’ll already be 95% done.
Ingredients
| 1 cup polenta |
| 4 cups water |
| ½ cup rice milk |
| salt & pepper to season |
| pinch paprika |
| 3 sprigs rosemary |
| salt & pepper – extra |
| 1 tbsp. extra virgin olive oil |
| 2 cloves garlic |
Directions
- 1
- Bring the water and milk to the boil in a large pot. Once boiling, carefully pour the polenta into the water, whisking it in to the liquid as you pour.
- 2
- Season well with salt and pepper.
- 3
- Continue to whisk the polenta for 15-20 minutes as the polenta absorbs the water. Reduce the heat to low and stir occasionally for a further 15 minutes.
- 4
- Once cooked and slightly cooled, line a baking tray (slightly larger and shallower than a lamington tin) with baking paper. Pour/spoon the polenta into the tray and spread evenly over the tray. Freeze for up to 2 hours or until the polenta has set in the tray.
- 5
- Once set, preheat the oven to 210 degrees Celsius (fan forced).
- 6
- Remove the polenta from the freezer and cut into 1cm strips before slicing into your desired length of chips. Turn the strips out and coat with the olive oil while they are still solid.
- 7
- Line a large baking tray with grease proof paper and spread the chips over the tray. Season with paprika, arrange rosemary sprigs and garlic around the chips and bake for 45 minutes or until chips are crisp and browned on the edges.
- 8
- Serve immediately, season again with salt and pepper if desired.
LEAVE A REPLY HERE
Your email address will not be published.