Thickpolentaovenchipsfries 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'.

OVEN-"FRIED" CHICKEN THIGHS



Oven-

These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.

Provided by Lauren Magenta

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 7

6 chicken thighs
2 cups all-purpose flour
2 pinches cayenne pepper, divided, or to taste
2 pinches garlic powder, divided, or to taste
1 pinch salt and ground black pepper to taste
3 large eggs
2 cups panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
  • Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
  • Whisk eggs in a second bowl.
  • Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
  • Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
  • Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g

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.

AMERICAN CHILI CHEESE FRIES RECIPE BY TASTY



American Chili Cheese Fries Recipe by Tasty image

Here's what you need: oil, ground beef, kosher salt, black pepper, ground cumin, chili powder, smoked paprika, cayenne, large yellow onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, chopped tomato, beef broth, black beans, red kidney bean, french fries, shredded cheddar cheese, sour cream, green onion

Provided by Kiano Moju

Categories     Sides

Yield 12 servings

Number Of Ingredients 21

3 tablespoons oil
1 lb ground beef
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon cayenne
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
12 oz chopped tomato, 1 can
2 cups beef broth
15 oz black beans, 1 can, drained and rinsed
15 oz red kidney bean, 1 can, drained and rinsed
1 lb french fries, cooked, hot
shredded cheddar cheese, for serving
sour cream, for serving
green onion, sliced, for serving

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
  • Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
  • Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
  • Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
  • Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 41 grams, Fat 12 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams

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