Polenta Chips Recipes

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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

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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!

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

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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



Polenta Chips image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 cups

Number Of Ingredients 5

One 18-ounce tube prepared polenta
3 tablespoons olive oil
Nonstick cooking spray, for the baking sheet
1/4 cup grated Parmesan
1 cup marinara sauce, heated

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Steps:

  • Put a baking sheet in the oven and preheat the oven to 425 degrees F.
  • Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
  • Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
  • Let cool slightly, transfer to platter and serve with a side of marinara for dipping.

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)

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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

ROSEMARY & PARMESAN POLENTA CHIPS



Rosemary & Parmesan Polenta Chips image

Make and share this Rosemary & Parmesan Polenta Chips recipe from Food.com.

Provided by Kiwi Kathy

Categories     Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

2 cups chicken stock
2 tablespoons rosemary, finely chopped
1 garlic clove, crushed
1/2 cup instant polenta
1/4 cup parmesan cheese, finely grated
olive oil flavored cooking spray

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Steps:

  • Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
  • Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
  • Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
  • Note: Chips can be frozen, unbaked, for up to one month.
  • Cooking time excludes the refrigeration time.

Nutrition Facts : Calories 72.4, Fat 3.3, SaturatedFat 1.5, Cholesterol 9.1, Sodium 267.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2, Protein 5.5

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