Polenta Chips 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 FRIES RECIPE BY TASTY



Polenta Fries Recipe by Tasty image

Here's what you need: nonstick cooking spray, milk, vegetable broth, polenta, unsalted butter, salt, pepper, dried oregano, dried thyme, dried rosemary, olive oil, canola oil, mayonnaise, garlic, fresh parsley, lemon juice, salt, pepper

Provided by Rachel Gaewski

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
2 ½ cups milk, of choice
2 ½ cups vegetable broth
2 cups polenta
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
olive oil, for brushing (if baking)
4 cups canola oil, if frying
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
salt, to taste
pepper, to taste

Steps:

  • Grease a baking sheet with nonstick spray.
  • In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  • Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  • Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  • Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  • If baking, preheat the oven to 425ºF (220ºC).
  • Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  • Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  • If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  • If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  • Serve the fries with aioli.
  • Enjoy!

POLENTA & PROSCIUTTO CHIPS



Polenta & prosciutto chips image

Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite

Provided by Good Food team

Categories     Canapes

Time 45m

Yield Makes 18

Number Of Ingredients 5

250g ready-made block of polenta
90g pack prosciutto
1 tbsp olive oil
25g parmesan
tomato ketchup , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
  • Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 2 grams protein, Sodium 0.5 milligram of sodium

POLENTA (CORNMEAL) CHIPS



Polenta (Cornmeal) Chips image

Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.

Provided by Marli

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cloves garlic
1/2 cup chicken stock
250 g polenta (cornmeal)
4 cups cold water
salt
100 g freshly grated parmesan cheese
1 cup breadcrumbs
2 eggs
1/2 cup milk
1/2 cup flour
6 cups vegetable oil

Steps:

  • Cook the garlic in the chicken stock until it is tender& set aside.
  • Combine the polenta& 2 cups of the cold water, stir until mixed.
  • Bring the other 2 cups of cold water to the boil in a large pot with the salt.
  • Add the polenta mix and cook for 5 minutes, stirring vigoursly.
  • Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
  • Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
  • Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
  • Cool overnight.
  • Cut into chips.
  • Beat the eggs& milk together.
  • Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
  • Repeat this process until all the chips are crumbed.
  • Heat the oil in a large pot until hot.
  • Deep-fry the chips until they are golden brown.
  • Drain well& serve hot.

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