Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, polenta chips. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
POLENTA CHIPS is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. POLENTA CHIPS is something which I’ve loved my entire life. They’re nice and they look wonderful.
Low Prices on Polenta Polenta Available From Holland & Barrett. Browse Our Food & Drink Range Online! Use Code LASTCHANCE At Checkout - Limited Time Only. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
To begin with this particular recipe, we must prepare a few components. You can cook polenta chips using 5 ingredients and 4 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make POLENTA CHIPS:
- Take 1 cup polenta
- Prepare 1 litre vegetable stock
- Get 1⁄2 cup parmesan cheese, grated (optional) to keep vegan
- Take cornflour
- Prepare 2 cookie trays
These polenta chips are perfect to accompany as sides steaks or stroganoff or my Italian turkey burger. If you prefer, as I did, they are suitable as an appetizer or brunch accompanied with simple dips. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. While the oil is heating, chop the polenta into chip sized pieces Once the oil is smoking hot add in the polenta chips and the seasonings and toss about to make sure they are all covered Slice the polenta into chips and spread out on a baking tray.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make POLENTA CHIPS:
- Medium pot on med-high heat. Add veggie stock, bring to the boil. Add the polenta. Stir continuously for 15 minutes. Reduce the heat to low, cook for another 10 minutes, stirring occasionally. Remove from the heat. Add parmesan cheese (optional) mix well. Stand for 5 minutes.
- Butter the trays and line with baking paper. Once the polenta has cooled, pour half the polenta over one of the trays, spread evenly. Do the same with the other tray. Place in the fridge overnight or for 4 hours to firm up.
- Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size.
- In a bowl, add the cornflour. In batches, roll the chips in the cornflour (this makes them crispy). Remove and gently shake excess flour off. Cook in deep fryer or in a shallow fryer in a pot on the stove or in the oven, until golden brown and crunchy. Serve immediately.
Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. While the oil is heating, chop the polenta into chip sized pieces Once the oil is smoking hot add in the polenta chips and the seasonings and toss about to make sure they are all covered Slice the polenta into chips and spread out on a baking tray. Sprinkle on the salt, pepper, breadcrumbs and nutritional yeast, then toss together gently to make sure the chips are evenly coated. Spray lightly with the spray oil. Put the 'chips' on a greased wire tack over a baking tray covered with baking paper.
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