Polenta Chips Gluten Free Recipes

Steps:

• 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.

Steps:

• Put a baking sheet in the oven and preheat the oven to 425 degrees F.
• Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
• Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
• Let cool slightly, transfer to platter and serve with a side of marinara for dipping.

Steps:

• Put a baking sheet in the oven and preheat the oven to 425 degrees F.
• Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
• Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
• Let cool slightly, transfer to platter and serve with a side of marinara for dipping.

Steps:

• Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
• Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
• Let sit, covered, for ten minutes, and then fluff up.
• Cool 5 minutes.
• Add olive oil and tomatoes and stir to blend well.
• Put mixture in greased loaf pan.
• Cool to room temperature.
• Cover with plastic wrap and refrigerate until firm, about 3 hours.
• Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
• Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
• Enjoy!