Crispy Polenta Chips with Parmesan and Rosemary Recipe
Ingredients
1 cup polenta (I used non-instant)
2 cups cold (room temperature) water
1 1/2 cups boiling water (approx)
2 tbsp butter
Sea salt
1/3 cup polenta, extra, for coating
Vegetable oil for frying
Rosemary leaves, chopped
Finely grated parmesan
Method
In a medium pot, add 2 cups cold water and stir in the polenta. Turn on the heat to medium and stir the polenta constantly until it starts to simmer. Add 1 1/2 cups boiling water, and then bring the polenta mixture to a simmer again. Turn down the heat to low and cook for about 15 minutes. Stir occasionally to prevent the polenta from clumping. Stir in the butter and add salt to taste. Pour the mixture into a baking dish or pan lined with clingwrap. Spread it evenly and smoothen the surface. Set aside to cool, and if necessary, pop it into the fridge for a while so that the polenta cake firms up.
Remove the polenta cake from the baking dish and slice into cubes or bite-sized nuggets (about 1/3 inch thick).
Place the extra 1/3 cup polenta in a shallow dish and toss in the sliced polenta cubes to coat evenly. Shake off excess polenta. Heat sufficient vegetable oil in a pan/wok for deep-frying. Deep-fry the polenta cubes in batches, for about 5-7 minutes until golden and crisp. Remove and drain on kitchen paper, and then place in a serving bowl. While they are still hot, sprinkle with salt, rosemary and plenty of grated parmesan. Serve immediately. Enjoy!
Note: For a healthier alternative, you may choose to bake these in the oven at 200C (400F) instead of deep-frying them.
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