Baked po­lenta chips

Isis Town and Country - - Life | Easy Eating -

THIS golden po­lenta chip recipe is dusted in smoked paprika and roasted un­til crisp. A dip of some sort is quite nec­es­sary, such as a sim­ple, home­made aioli. Thick, greek yoghurt flecked with fresh herbs and a lit­tle le­mon zest is an­other idea.

Serves 4 In­gre­di­ents

4 cups good qual­ity chicken or veg­etable stock 1½ cups finely ground po­lenta ½ cup grated parme­san 2 tbs but­ter A large hand­ful of oregano, finely chopped 2 tbs smoked paprika Flaky sea salt Olive oil for driz­zling


Grease a large slice tin or square dish with olive oil, then set aside. Bring the stock to a soft boil, then add the po­lenta in a steady stream, whilst whisk­ing. Con­tinue to whisk for a few more min­utes un­til the mix­ture thick­ens. Re­move from heat and whisk in the parme­san cheese, but­ter, and oregano. Pour the po­lenta into the pre­pared dish, and smooth out the top us­ing a spat­ula. Al­low to cool slightly, then cover and re­frig­er­ate un­til com­pletely cold, at least two hours. Pre­heat oven to 180C. Turn out the po­lenta onto a chop­ping board, and slice it into thick chips. Sprin­kle gen­er­ously with smoked paprika on all sides. Place the chips on a bak­ing tray lined with bak­ing pa­per. Driz­zle well with olive oil, then sprin­kle with flaky salt. Bake in the oven for 25-35 min­utes, or un­til golden and crispy.

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