Polenta Cornmeal Chips Recipes

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

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.