POLENTA CHIPS
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.
POLENTA CHIPS
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.
POLENTA & PROSCIUTTO CHIPS
Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite
Provided by Good Food team
Categories Canapes
Time 45m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
- Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.
Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 2 grams protein, Sodium 0.5 milligram of sodium
POLENTA CHIPS - GLUTEN FREE
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.
Provided by Jubes
Categories Grains
Time 1h
Yield 40 chips, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 331.4, Fat 11.8, SaturatedFat 5.1, Cholesterol 128.9, Sodium 596.6, Carbohydrate 38, Fiber 3, Sugar 3.2, Protein 18.5
THICK POLENTA OVEN CHIPS (FRIES)
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
Provided by robd16
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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'.
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POLENTA CHIPS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Finger-Food
- 2. Bring milk, stock and salt to scalding point in large pan. Gradually add the polenta to the milk mixture, stirring with a whisk the entire time. Simmer, stirring over very low heat for about 35 minutes or until the polenta is very thick and pulls cleanly away from the sides of the pan. Remove polenta from the heat, stir in fontina, butter and a good grind of pepper. Adjust seasoning as needed. Spread the polenta immediately into the prepared tin, making sure the top is nice and even. Cool slightly, cover and refrigerate for about three hours or until firm.
- 3. Turn polenta out of tin. Trim edges and cut into thick chips, about one-and-a-half to two centimetres. Coat chips in extra polenta to create a crisp exterior.
BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA …
From jamieoliver.com
Servings 4Total Time 50 minsCategory Cheese RecipesCalories 480 per serving
- Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.For the dip, toast the pine nuts in a dry pan, then tip into a food processor.
- Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse.
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