When cooked perfectly, these chips have a lovely crunchy crust. They’re delicious on their own as a snack, or served with steak and salad.
If I’m cooking polenta to eat with another dish, I make extra with a little basil, and refrigerate it, so I have some ready to go for these yummy chips.
Serves 4 as a side
INGREDIENTS
500 ml (17 fl oz/2 cups) chicken or vegetable stock
190 g (6¾ oz/1 cup) coarse polenta (cornmeal)
80 g (2¾ oz/¾ cup) finely grated parmesan cheese
2 tablespoons finely chopped basil
sea salt and freshly ground black pepper
olive oil spray (optional)
METHOD
1 Line a 20 cm (8 inch) square glass or ceramic dish with baking paper.
2 Put the stock and 500 ml (17 fl oz/2 cups) water in a saucepan and bring to the boil over medium heat. Slowly pour in the polenta, whisking until well combined. Reduce the heat to low and cook, stirring regularly to prevent the polenta catching, for about 20 minutes, or until the mixture is thick and comes away from the side of the pan.
3 Remove from the heat, add the parmesan and basil, season to taste and combine well. Pour the polenta into the prepared dish, cool, then refrigerate for 2 hours, or until firm.
4 Cut the polenta into chips and cook on a lightly oiled barbecue hotplate until golden and crisp on all sides. Alternatively, spray the chips
with olive oil and bake at 180°C (350°F) for 20 minutes, or until crisp and golden. Serve hot
Recipe and images from Courtyard Kitchen by Natalie Boog (Murdoch Books) $39.99 available now in all good bookstores and online.
