Prep 15 mins
Cook 30 mins
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
- 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
- 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'.
These are so good I had to leave the kitchen so I'd stop snitching them! I'm watching carbs and could have done without knowing how good they are. ;-) I cut the recipe in half, then ended up only using about half of the chilled polenta to make the chips, since it's just for kids and hubby. I didn't use the cooking spray, but just took a brush and dabbed olive oil on these before they went in the oven. Cooked for about the 40 minutes recommended, and these are wonderfully crisp on the outside with a softer, cheesy center... So good I wish I could eat more of them. Thanks for sharing. The kiddos are munching these with their dinners as I type this, so a winner.
These were really fun to make and fun to eat. I did a 1/4 serve (1/2 cups of everything) and used the bottom of a loaf tin to set the polenta in. Added garlic, rosemary and black pepper. Ended up cooking half my "chips" and freezing the other half to use again the next day (hope they turn out okay!)