Parmesan Polenta Chips
It’s been too long since I last kept up with blogging regularly. The dramas of life over the last few months have meant blogging has had to take a back seat once again. Hopefully, this time my restart does not stall again! What is more incredible is I started this recipe post in 2022, I found the remnants in my drafts and though hey they were delicious so recently made some more to check the recipe and finished editing the video so I could share with you all. Wow, it surprised me that I had forgotten all the commands in my video editing software (blender), on top of that I use a Planck keyboard. Of course, this meant, back in 2022, my geeky self had programmed the keyboard with shortcuts for video and sound editing. Ultimate face palm as I essentially had to re-learn how my keyboard was programmed too. Anyway, I got there and here we are with the results. Happy reading and looking forward to regular posting again (*fingers crossed*).
Tasty, crispy and easy to make. These polenta chips are gluten free, vegetarian, lactose free and go great as a side dish or on their own as a snack served with your favourite sauce. This recipe is quite versatile, the flavour of the polenta chips can be changed easily by adding different herbs and spices. Parmesan cheese and rosemary were added here but why not try minced garlic or smoked paprika or be adventurous and try garam masala – you may be pleasantly surprised!
These polenta chips are my current addiction. I have been making these in place of kumara or potato chips in all my meals at home. Each time I experiment with different flavours and additions in an attempt to find the best of an infinite set of possibilities. Since finding out about polenta chips and having a go at making them, polenta has become a pantry staple in my household. The other day I decided to serve polenta instead of mashed potato with a stew and it was delicious. My partner even said it was comparable to potato and he would not mind it instead of potato mash. I like how they are great on their own or served with a hearty stew where these polenta chips can be used to soak up any dishes as well as bulk the meal up a bit. See below for the full recipe or watch the following video:
Tips and Tricks
The most useful advice I can give to make polenta chips is to make sure everything is prepared and available within arms reach before cooking the polenta. This is because once the polenta hits the hot boiling stock, it starts to cook rapidly so needs to be constantly and consistently agitated to prevent unruly lumps and the stuff sticking to the pot.
It is good to know that it does get thick quite quickly once it starts cooking. To prepare for this I start off using a whisk to stir the mixture which prevents the lumps, then as it gets too thick I switch to a silicon spatula that I have at the ready within arms reach.
Be very careful when the mixture is thick. As the heat gets into the polenta it can bubble like lava and spit at you which I like to tell people will burn you like napalm! Wear long sleeves and intermittently remove from the heat if at this point in the cooking process things get a little troublesome.
With this recipe, the polenta chips are flavoured with parmesan cheese and fresh chopped up rosemary. However, feel free to change it up by using different herbs and spices. I think adding some welll crushed garlic could go well here.
Parmesan Polenta Chips
Serves 6
2 sprigs of fresh rosemary
70g parmesan cheese
1 litre water
1 tablespoon vegetable stock
250g polenta
salt
Finely chop the fresh rosemary.
Using a microplane, grate the cheese and set aside
Heat water in a large saucepan. Add vegetable stock and rosemary. Bring to the boil.
Line a baking tray with non-stick baking paper. Set aside.
Set aside a silicon spatula, offset spatula and whisk so they are within a hands reach of the stove heating the saucepan.
When the stock is rapidly boiling, add the polenta whilst whisk rapidly.
Cook the polenta for at least 2 minutes, keeping the mixture moving.
Quickly swap to the silicon spatula if it gets too thick to whisk, making sure to keep the mixture moving.
Once thick and cooked through, remove off the heat and stir in the parmesan cheese.
Tip mixture out onto lined baking tray and spread out to an even thickness using the offset spatula.
Place in the freezer for 5 minutes to set (or the fridge for 30 minutes).
Preheat oven to 220 degrees celcius.
Line another larger baking tray with non-stick baking paper.
Remove from the freezer and cut into “chips” then place onto the larger baking tray leaving a gap between each chip.
Sprinkle with salt.
Bake in preheated oven for 30 minutes or until crispy and lightly browned.
Serve with your favourite sauce