Polenta Chips - Gluten Free

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READY IN: 1hr
SERVES: 6
YIELD: 40 chips
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups chicken stock
  • 2
    cups polenta (cornmeal)
  • 1 14
    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
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DIRECTIONS

  • 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.
  • Note:
  • time to make does not include refrigeration time.
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