Recipe by Amira Georgy
Polenta, or cornmeal, is a popular Italian side dish. Often made as a creamy accompaniment to saucy mains, our recipe for Polenta Chips requires firmer polenta, which is chilled and then fried for deliciously crispy chips. Yum!
SERVES 4 PREPARATION 10 mins COOKING 15 mins CHILLING 2 hrs
MAKE IT AHEAD
Grease and line a 20cm square cake pan, ensuring baking paper extends 5cm above rim of pan. Bring 1½ cups (375ml) salt-reduced vegetable stock and ½ cup (125ml) water to boil in a saucepan on high heat. Gradually add 1 cup (170g) polenta, whisking constantly, until combined. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, for 8-10 mins, until thick. Stir in ¾ cup (60g) grated parmesan. Season. Remove from heat. Cool for 5 mins, then spoon into prepared pan. Smooth surface and chill for 2 hrs, until set. Remove polenta from pan and cut into thick chips. Heat ¼ cup (60ml) olive oil in a medium frying pan on medium-high heat. Cook polenta chips, in batches, for 2 mins each side, until golden. Serve.
When stirring the polenta, make sure to scrape around the corners of the saucepan to prevent catching and burning.
The cooked polenta can be made a day ahead before cutting and frying.
These chips are best served straightaway.
Nutrition info (per serving):
1325 kilojoules, 21g total fat (6g sat fat), 23g carbohydrate (neg sugar), 1g fibre, 10g protein, 598mg sodium. Read more about our Nutrition Information.