Polenta is made from cornmeal and is particularly popular in Europe, Africa and Caribbean countries, and there is a preferred version for different regions.
It is very versatile and makes a good alternative to potatoes, pasta and rice. It is also naturally gluten-free which is really handy for anyone looking to avoid it.
This recipe might seem like it would take ages but it really doesn’t – it’s more a question of stirring for a few minutes. It’s delicious and a nice change from the “norm”. You can also make them in advance (up to a few days) and have them sliced and ready to be cooked last minute in the oven.
- 450-500ml vegetable or chicken stock
- 1 tbsp rosemary leaves, finely chopped (thyme or oregano would also be delicious)
- 1 garlic clove, crushed into a paste
- 120g instant polenta
- 40g Parmesan, finely grated
- Olive oil for greasing
- Preheat the oven to 220C (200C fan-assisted).
- Line a baking tray with silicone or non stick paper, making sure the paper goes up the sides.
- Place your stock, rosemary and garlic in a medium saucepan over a high heat. Bring to the boil.
- Reduce heat to low. Add your polenta in a slow, steady stream stirring constantly with a wooden spoon.
- Stir for up to 5 minutes or until thickened. You can use a wire whisk as it can get pretty lumpy but don't worry, it will start to smooth out and it doesn't matter if there are a few small lumps.
- Stir in the grated Parmesan.
- Spread the polenta thick paste into your prepared pan. You want your chips to be about 2 cm (1/2 inch) thick.
- Refrigerate until set and completely cool.
- Remove polenta from the baking tray and cut into 2 cm wide chips.
- Place on a well-greased wire rack over a baking tray. (You can cook them also on a lined greased baking sheet, just make sure it's well-greased though as they can stick.)
- Bake for 15 minutes or until golden and crisp.
- Serve warm.
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