Polenta Chips Food

POLENTA FRIES RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray.
• In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
• Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
• Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
• Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
• If baking, preheat the oven to 425ºF (220ºC).
• Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
• Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
• If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
• If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
• Serve the fries with aioli.
• Enjoy!

POLENTA & PROSCIUTTO CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. 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. Repeat with the remaining chips and sprinkle over the Parmesan.
• Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

THICK POLENTA OVEN CHIPS (FRIES)

Steps:

• In a large pan bring the water and stock to a rolling boil.
• Whisking constantly, add the polenta all at once in a steady stream.
• Reduce the heat and cook stirring constantly for about 10 minutes or until really thick. Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.
• Stir in the cheese and butter then season with salt.
• Taste and adjust seasoning if necessary, if you think it needs something then add it! I like finely chopped pickled jalapeño peppers personally.
• If the polenta is really thick then it is ready to pour into a square dish lined with cling film.
• Once cold it will be set and firm. Set the oven to 200C/400°F Turn out the polenta, remove cling film and cut into thick chips.
• Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.
• The time they take to cook will depend on the size you cut them.
• Delicious and different but not 'out there'.

BAKED POLENTA CHIPS WITH PESTO DIP

Steps:

• Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
• Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
• For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
• Preheat oven to 220ºC/425ºF/gas 7.
• Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
• Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

POLENTA (CORNMEAL) CHIPS

Steps:

• Cook the garlic in the chicken stock until it is tender& set aside.
• Combine the polenta& 2 cups of the cold water, stir until mixed.
• Bring the other 2 cups of cold water to the boil in a large pot with the salt.
• Add the polenta mix and cook for 5 minutes, stirring vigoursly.
• Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
• Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
• Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
• Cool overnight.
• Cut into chips.
• Beat the eggs& milk together.
• Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
• Repeat this process until all the chips are crumbed.
• Heat the oil in a large pot until hot.
• Deep-fry the chips until they are golden brown.
• Drain well& serve hot.

POLENTA

Steps:

• In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
• In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.

POLENTA CHIPS

Steps:

• Put a baking sheet in the oven and preheat the oven to 425 degrees F.
• Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
• Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
• Let cool slightly, transfer to platter and serve with a side of marinara for dipping.