Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, polenta chips. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side. Cut the polenta into chips of your desired size. Cover the bottom of a frying.
POLENTA CHIPS is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. POLENTA CHIPS is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook polenta chips using 5 ingredients and 4 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make POLENTA CHIPS:
- Get 1 cup polenta
- Make ready 1 litre vegetable stock
- Make ready 1⁄2 cup parmesan cheese, grated (optional) to keep vegan
- Get cornflour
- Make ready 2 cookie trays
Once cool cut into chips and place on a non-stick baking tray. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. We now see scagliozzi in restaurants sold as 'polenta chips', and they may be made with stock, herbs or other flavours, but these are the simple version, the street food version of Naples, where they use lots of black pepper. The fried polenta is a typical dish of the day after like sausage and beans.
<<<<<<< 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.
We now see scagliozzi in restaurants sold as 'polenta chips', and they may be made with stock, herbs or other flavours, but these are the simple version, the street food version of Naples, where they use lots of black pepper. The fried polenta is a typical dish of the day after like sausage and beans. 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. BAKED POLENTA CHIPS If you make polenta regularly you might have noticed the crust that remains on the bottom and the walls of your pot after you have eaten the polenta.
So that is going to wrap this up with this special food polenta chips recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
