Make your own... CHUNKY POLENTA CHIPS

It can take a will of iron to pass up the opportunity of munching on a bag of chips smothered in salt and vinegar. So if you’re after a healthier alternative, especially in the run-up to Christmas, why not try these chunky polenta chips instead?

Polenta is made from coarsely ground yellow corn, and while these chips contain a similar number of calories compared with the potato version, they pack a whole load of nutrients.

Like spuds, polenta is gluten-free but has lower GI than potatoes and provides Vitamins A and B as well as iron and zinc. You can enjoy these on their own with low-fat mayonnaise or a yogurt dip, or as a side with slow-cooked meat and a salad.

INGREDIENTS (MAKES ABOUT 16 LARGE CHIPS)

650ml of chicken or vegetable stock 190g polenta (60g for coating) 60g grated parmesan Half a bunch of fresh chives, chopped – use the other half to garnish Rapeseed oil

DIRECTIONS

Pour the stock and 130g of polenta into a saucepan and bring to a simmer. Whisk until the mixture turns thick and comes away at the sides.

Stir in the parmesan and chives, then spoon on to a baking tray. Smooth the mixture out so that it becomes about 1cm thick and then chill in the fridge.

Once chilled, remove the polenta from the fridge and slice into chips. Pour the remaining 60g of polenta on to a plate and roll each chip in it.

Pour a shallow amount of oil into a pan and fry the chips on a low heat until golden brown on each side. Do this in small batches because the chips are quite delicate and they’ll be easier to flip.