ePrivacy and GPDR Cookie Consent by Cookie Consent Recipe: Appetizing POLENTA CHIPS

Recipe: Appetizing POLENTA CHIPS

POLENTA CHIPS. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side. Get Polenta Chips Recipe from Food Network. Nonstick cooking spray, for the baking sheet The perfect polenta chips.

POLENTA CHIPS Once cool cut into chips and place on a non-stick baking tray. This crispy baked polenta chips recipe is super easy to make, and a healthier alternative to fries. Serve with a quick avocado pesto for a light lunch or snack. You can cook POLENTA CHIPS using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of POLENTA CHIPS

  1. Prepare 1 cup of polenta.
  2. You need 1 of litre vegetable stock.
  3. It's 1/2 cup of parmesan cheese, grated (optional) to keep vegan.
  4. You need of cornflour.
  5. It's 2 of cookie trays.

Carefully fry the polenta in batches (for about four to five minutes) and drain on paper towels. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. If the polenta is really thick then it is ready to pour into a square dish lined with cling film.

POLENTA CHIPS step by step

  1. Medium pot on med-high heat. Add veggie stock, bring to the boil. Add the polenta. Stir continuously for 15 minutes. Reduce the heat to low, cook for another 10 minutes, stirring occasionally. Remove from the heat. Add parmesan cheese (optional) mix well. Stand for 5 minutes..
  2. Butter the trays and line with baking paper. Once the polenta has cooled, pour half the polenta over one of the trays, spread evenly. Do the same with the other tray. Place in the fridge overnight or for 4 hours to firm up..
  3. Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size..
  4. In a bowl, add the cornflour. In batches, roll the chips in the cornflour (this makes them crispy). Remove and gently shake excess flour off. Cook in deep fryer or in a shallow fryer in a pot on the stove or in the oven, until golden brown and crunchy. Serve immediately..

Once cold it will be set and firm. Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Flip the polenta out onto a cutting board and cut it in half widthways. Place the chips on a large baking tray, brush with olive oil, then finish with a generous sprinkling of polenta. These polenta chips are perfect to accompany as sides steaks or stroganoff or my Italian turkey burger.

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