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Polenta chips
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Golden polenta chips: the irresistible new flavor sensation replacing potato chips.
Ingredients:
  • Olive oil, to grease
  • 2L (8 cups) vegetable liquid stock
  • 1 x 500g pkt instant polenta (cornmeal)
  • 70g (1 cup) finely grated parmesan
  • Vegetable oil, to deep-fry
  • 20.00 ml finely chopped fresh rosemary
  • Sea salt flakes & freshly ground black pepper
Instructions:
  • Lightly coat two 22 x 30cm baking pans with olive oil.
  • In a large heavy-based saucepan over medium-high heat, whisk the stock until boiling. Gradually stream in the polenta while whisking constantly until incorporated. Lower heat to medium, stir with a wooden spoon for 2 minutes until thickened and soft. Remove from heat and mix in the parmesan.
  • Evenly spread the polenta over the bases of the prepared pans and smooth the surface using the back of a spoon. Cover with non-stick baking paper and let it cool. Refrigerate for 4 hours or overnight to set.
  • Transfer the polenta to a clean work surface. Trim off the curved edges with a sharp knife, then slice it lengthwise into 2cm wide strips. Lastly, cut each strip into 8cm long pieces.
  • Pour oil into a large heavy-based saucepan until it reaches a 6cm depth. Heat until it reaches 180C over high heat (test readiness by a cube of bread turning golden brown in 15 seconds). Fry one-sixth of the polenta chips for 5 minutes until golden brown. Transfer to a plate lined with paper towel using a slotted spoon. Repeat with the rest of the chips in 5 batches, making sure to reheat the oil between each batch.
  • Place the polenta chips on a serving platter, garnish with fresh rosemary, and season generously with sea salt flakes and pepper. Serve right away to enjoy at its best.

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