Crispy on the outside and soft inside, these golden polenta chips make a tasty twist on the classic fry—ideal as a snack or a side dish.
INGREDIENTS:
- 2 cups of water
- 2 cups low-salt stock (chicken or vege)
- 1 ½ cups instant polenta
- ½ c grated parmesan
- ½ tsp dried rosemary
- Flaky sea salt
- Olive oil or olive oil spray
INSTRUCTIONS:
- Place water and stock into a saucepan and bring to the boil.
- Turn heat down to a simmer and gradually add polenta whisking continuously to avoid any lumps.
- Stir for 2–3 minutes or until thickened.
- Remove from the heat and stir through grated parmesan and rosemary.
- Pour into a 26cm x 16cm baking tin lined with baking paper smoothing the top with a spatula and chill for at least 45 minutes.
- Preheat the oven to 180ºC.
- Cut polenta into fingers around 2cm wide and place on a wire rack (if you have one) over a baking tray, or lay out on baking paper.
- Brush lightly with olive oil or use an olive oil spray. Sprinkle with sea salt and bake for 20–25 minutes, turning the chips half-way, until golden and crispy..
- Best served hot with some aioli.
