Prep 1 hr
Cook 0 mins
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.
- 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
- 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.
- time to make does not include refrigeration time.