Thick Polenta Oven Chips Fries Recipes

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'.

Steps:

• Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
• Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
• Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Steps:

• Preheat oven to 450*.
• Cut tube in half shortway, then cut the halves in half long way into 8 fry like wedges.
• Using a non stick baking sheet with edges.
• Drizzle the olive oil.
• Arrange the wedges in one layer turning gently to coat.
• Bake 25 mins, turn gently and cook 20 - 30 mins longer.
• Turning more if you wish to be browned on all sides.
• Drain on papertowel lined plate.
• Toss with italian seasoning and salt and pepper before serving.

Steps:

• Follow the directions on your box of polenta to prepare it. They should look something like this:.
• Bring the water and chicken broth to a boil. Reduce to a simmer, add the salt, and slowly stream in the instant polenta. Stir constantly for 3-5 minutes (depending on the polenta).
• Now transfer the polenta into a casserole or baking dish and spread to evenly coat (you should have a layer at least 1/2 " thick, but if it's thicker don't worry, you can always just cut the pieces in half later to thin them down). You can grease the dish if you want, but I never have a problem with it sticking.
• Let cool for at least one hour and up to 2 days in the refrigerator (it will become solid and easy to work with once cooled).
• When ready to cook, preheat oven to 450, remove the polenta from the dish and cut into strips that resemble fries (I like 1/2" by 1/2" and about 3" in length).
• Place on a baking sheet and pour oil over the strips. Toss to coat and add salt or other desired seasonings at this point.
• Cook for 20 minutes in the oven, turning once halfway through. Enjoy and eat alone or serve with your favorite sauce.

Steps:

• Cook the garlic in the chicken stock until it is tender& set aside.
• Combine the polenta& 2 cups of the cold water, stir until mixed.
• Bring the other 2 cups of cold water to the boil in a large pot with the salt.
• Add the polenta mix and cook for 5 minutes, stirring vigoursly.
• Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
• Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
• Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
• Cool overnight.
• Cut into chips.
• Beat the eggs& milk together.
• Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
• Repeat this process until all the chips are crumbed.
• Heat the oil in a large pot until hot.
• Deep-fry the chips until they are golden brown.
• Drain well& serve hot.

Steps:

• Heat oven to 450 degrees. Toss polenta slices with olive oil and salt and pepper on a rimmed baking sheet.
• Roast, rotating tray once, until polenta is golden and crispy, 35 to 40 minutes.
• Serve with marinara sauce.