Easiest Way to Prepare Award-winning POLENTA CHIPS

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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.

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, polenta chips. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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POLENTA CHIPS is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. POLENTA CHIPS is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have polenta chips using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make POLENTA CHIPS:

  1. {Prepare 1 cup of polenta.
  2. {Make ready 1 of litre vegetable stock.
  3. {Make ready 1/2 cup of parmesan cheese, grated (optional) to keep vegan.
  4. {Take of cornflour.
  5. {Get 2 of 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.

Instructions to make POLENTA CHIPS:

  1. 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..
  2. 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..
  3. Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size..
  4. 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..

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. Serve soon after as a snack or a chip alternative. Cut the polenta into slim 'chips' and carefully toss with the olive oil.

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