Thickpolentaovenchipsfries Recipes
BAKED POLENTA FRIES
Satisfies the craving for fries without actually having to fry anything. These are so easy to make, and are great for making in advance. You can make and cut the polenta in advance, and it's only a 20 minute trip in the oven away from a great snack. This would also work for making squares or circles of polenta to use as a base for an amuse or hors d'oeuvre. Feel free to play around with the liquid- you could try with all water, all chicken broth, add some milk, etc.You could also add cheese and try adding herbs or other flavorings. This is a really easy recipe to customize. And by all means, if you have the time to use real polenta, not instant, be my guest. For this application I have not found that it makes enough of a difference to warrant the effort.
Provided by Piaqua
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Follow the directions on your box of polenta to prepare it. They should look something like this:.
- Bring the water and chicken broth to a boil. Reduce to a simmer, add the salt, and slowly stream in the instant polenta. Stir constantly for 3-5 minutes (depending on the polenta).
- Now transfer the polenta into a casserole or baking dish and spread to evenly coat (you should have a layer at least 1/2 " thick, but if it's thicker don't worry, you can always just cut the pieces in half later to thin them down). You can grease the dish if you want, but I never have a problem with it sticking.
- Let cool for at least one hour and up to 2 days in the refrigerator (it will become solid and easy to work with once cooled).
- When ready to cook, preheat oven to 450, remove the polenta from the dish and cut into strips that resemble fries (I like 1/2" by 1/2" and about 3" in length).
- Place on a baking sheet and pour oil over the strips. Toss to coat and add salt or other desired seasonings at this point.
- Cook for 20 minutes in the oven, turning once halfway through. Enjoy and eat alone or serve with your favorite sauce.
Nutrition Facts : Calories 81.1, Fat 7.7, SaturatedFat 0.7, Sodium 619.7, Carbohydrate 1.4, Sugar 0.2, Protein 2.4
THICK POLENTA OVEN CHIPS (FRIES)
Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You can use any cup or mug to measure the ingredients, adjust salt accordingly
Provided by robd16
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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'.
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