Polenta Chips The Kitchen Recipes

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THICK POLENTA OVEN CHIPS (FRIES)



Thick Polenta Oven Chips (Fries) image

Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You can use any cup or mug to measure the ingredients, adjust salt accordingly

Provided by robd16

Categories     Grains

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups polenta (yellow cornmeal)
2 cups chicken stock or 2 cups vegetable stock
2 cups water
1/2 cup grated parmesan cheese
1 tablespoon butter
1/2 teaspoon salt
cooking cooking spray

Steps:

  • In a large pan bring the water and stock to a rolling boil.
  • Whisking constantly, add the polenta all at once in a steady stream.
  • Reduce the heat and cook stirring constantly for about 10 minutes or until really thick. Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.
  • Stir in the cheese and butter then season with salt.
  • Taste and adjust seasoning if necessary, if you think it needs something then add it! I like finely chopped pickled jalapeño peppers personally.
  • If the polenta is really thick then it is ready to pour into a square dish lined with cling film.
  • Once cold it will be set and firm. Set the oven to 200C/400°F Turn out the polenta, remove cling film and cut into thick chips.
  • Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.
  • The time they take to cook will depend on the size you cut them.
  • Delicious and different but not 'out there'.

POLENTA CHIPS - GLUTEN FREE



Polenta Chips - Gluten Free image

These are a great snack or side-dish dipped in your favourite dipping sauce Also good for a party finger food or buffet dish. As with all gluten free cooking ensure you use GF ingredients. I use Massel brand liquid stock as it is gluten free. Makes approx 40 chips. You can use vegetable stock to make a vegetarian option. As a variation you can cut these into small rounds (instead of chips) using a biscuit cutter and serve them as an appetizer topped with your favourites eg smoked salmon and ricotta.

Provided by Jubes

Categories     Grains

Time 1h

Yield 40 chips, 6 serving(s)

Number Of Ingredients 7

4 cups chicken stock
2 cups polenta (cornmeal)
1 1/4 cups grated parmesan cheese
1 cup plain gluten-free flour, ensure gluten free is used
3 eggs, lightly beaten
2 cups dried gluten-free breadcrumbs, ensure GF (or you can used a purchased GF packaged crumbing mix)
vegetable oil, for deep frying

Steps:

  • Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan.
  • bring the stock and 2 cups of water to the boil in a large saucepan.
  • Gradually add the polenta to the stock in a thin and steady stream, whilst whicking constantly. Ensure the mixture is evenly mixed.
  • Reduce heat to medium-low and stir with a wooden spoon for 20-25 minutes. The grains should be soft. Add the parmesan cheese and season lightly with salt and pepper.
  • Spoon the polenta into the prepared pan and smooth over the surface with wet fingertips. Refrigerate for 3 hours or overnight, until firm.
  • Cut the polenta into 7cm long chips that are 2cm wide. Alternately you can cut into other desired shapes.
  • oat chips firstly in the flour, dip in beaten eggs and coat in crumbs. You can use glutenfree bread crumbs or a commercial GF packaged crumb mix. Alternatively you can use dry polenta in place of breadcrumbs.
  • Deep fry chips in small batches until golden and crisp. Transfer to a wire rack to drain (or use kitchen paper).
  • Sprinkle with salt and serve as a side dish or with your favourite dipping sauce.
  • Note:.
  • time to make does not include refrigeration time.

Nutrition Facts : Calories 331.4, Fat 11.8, SaturatedFat 5.1, Cholesterol 128.9, Sodium 596.6, Carbohydrate 38, Fiber 3, Sugar 3.2, Protein 18.5

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