Polenta Cornmeal Chips Food

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.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

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 CHIPS - GLUTEN FREE

Steps:

• Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan.
• bring the stock and 2 cups of water to the boil in a large saucepan.
• Gradually add the polenta to the stock in a thin and steady stream, whilst whicking constantly. Ensure the mixture is evenly mixed.
• Reduce heat to medium-low and stir with a wooden spoon for 20-25 minutes. The grains should be soft. Add the parmesan cheese and season lightly with salt and pepper.
• Spoon the polenta into the prepared pan and smooth over the surface with wet fingertips. Refrigerate for 3 hours or overnight, until firm.
• Cut the polenta into 7cm long chips that are 2cm wide. Alternately you can cut into other desired shapes.
• oat chips firstly in the flour, dip in beaten eggs and coat in crumbs. You can use glutenfree bread crumbs or a commercial GF packaged crumb mix. Alternatively you can use dry polenta in place of breadcrumbs.
• Deep fry chips in small batches until golden and crisp. Transfer to a wire rack to drain (or use kitchen paper).
• Sprinkle with salt and serve as a side dish or with your favourite dipping sauce.
• Note:.
• time to make does not include refrigeration time.