Ingredients
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200 g stoneground Polenta
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800 ml Water
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1 Garlic
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70 g Parmesan Cheese
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good knob of Butter
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flaked Sea Salt
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Vegetable Oil
Directions
These polenta chips are more of a nibble or a snack and are excellent with beer or a very dry martini. They are crispy and chewy at the same time. If you’re watching a film, settling in for an afternoon of sport on the TV, or having people over for drinks, they’re just the ticket.
You need stoneground yellow polenta for this recipe, and not the instant kind. Polenta isn’t an ingredient that’s big on flavour in its own right – it’s more of a way to let other flavours shine. If you do want to add extra punch to the chips themselves, you can stir in more butter or olive oil, extra cheese, or some cayenne. Whatever you do, don’t be shy with the salt. Make the day before, as they need to chill overnight. See over the page for topping ideas.
Steps
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1
Done
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Mix the polenta and water together in a large pan, bring slowly to the boil. Reduce the heat and simmer for 40 minutes, stirring regularly, until the mixture resembles overcooked porridge, pulls away from the edges of the pan as you stir (which will be hard work), and the bubbles pop up loudly and alarmingly through the viscous mixture. Add the garlic, Parmesan, butter and plenty of salt – more than you might think. It’s difficult to judge the seasoning accurately when the polenta is still hot, so let a small spoonful cool for a few seconds on a plate before checking the flavour and adding more salt or butter as you see fit. |
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2
Done
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Line a large loaf tin with non-stick baking paper. Pour in the polenta, level the top, wrap well with cling film, and leave to cool to room temperature. Chill overnight, until completely firm and not unlike a rubber brick. |
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3
Done
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Turn out the block of polenta. Cut it in half lengthwise. With a very sharp knife, slice each half widthwise into 5 mm slices. Keep each piece nice and thin to get the gorgeous crisp texture you’re after. |
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4
Done
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Half-fill a large pan with oil, for deep frying, and heat it to 180°C or until a cube of bread browns in 30 seconds. Deep-fry the chips in batches until lightly golden and crisp about 3 minutes. Remove with a slotted spoon, and drain on kitchen paper. Sprinkle with extra salt as they cool. |
