Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, polenta chips. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Polenta chips are essentially chip-shaped bits of polenta (or mamaliga as we call it in Romania). Polenta chips are versatile and can be eaten as a side or dunk into ketchup just as normal potato chips. They are not mushy at all and can be made crisp and delicious, baked or fried.
POLENTA CHIPS is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. POLENTA CHIPS is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook polenta chips using 5 ingredients and 4 steps. Here is how you cook it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make POLENTA CHIPS:
- Make ready 1 cup polenta
- Take 1 litre vegetable stock
- Prepare 1⁄2 cup parmesan cheese, grated (optional) to keep vegan
- Take cornflour
- Make ready 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. Pour the polenta onto a plate, use a spatula to shape into a cake - keeping it quite thick - and leave to cool completely. Once cool cut into chips and place on a non-stick 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.
Pour the polenta onto a plate, use a spatula to shape into a cake - keeping it quite thick - and leave to cool completely. Once cool cut into chips and place on a non-stick baking tray. Top tip for making Polenta chips 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. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. 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 your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
