Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, polenta chips. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
POLENTA CHIPS is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. POLENTA CHIPS is something that I’ve loved my whole life. They’re fine and they look fantastic.
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 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
- Prepare 1⁄2 cup parmesan cheese, grated (optional) to keep vegan
- Prepare cornflour
- Prepare 2 cookie trays
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. 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.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps 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.
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. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Sprinkle on the salt, pepper, breadcrumbs and nutritional yeast, then toss together gently to make sure the chips are evenly coated.
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