polenta chips with rosemary and parmesan recipe
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Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 cup (165 g) polenta (I used a finely ground one)
  • 2 cups (500 ml) room temperature water
  • 1½ cups (375 ml) boiling water (approx)
  • 2 tablespoons butter
  • Sea salt
  • ⅓ cup polenta, extra, for coating
  • Vegetable oil for frying (I used canola)
  • fresh rosemary, finely chopped
  • Finely grated parmesan
Instructions
  1. In a medium pot, add 2 cups cold water and gradually stir in the polenta, whisking to prevent lumps. Turn on the heat to medium and stir the polenta constantly until it starts to simmer.
  2. Add 1½ cups boiling water, and then bring the polenta mixture to a simmer again.
  3. Turn down the heat to low and cook for about 15 minutes. Stir occasionally to prevent the polenta from clumping. Stir in the butter and add salt to taste.
  4. Pour the mixture and evenly spread the mixture into a baking dish or pan lined with plastic wrap. Set aside to cool about 2 hours to allow polenta to firm up before slicing (the fridge works well).
  5. Flip the polenta cake onto a large cutting board and slice into cubes (about ⅓-inch thick). Alternatively, slice into french fry sizes (I made a few of these from the edges I trimmed off and felt these were crisper and more fun to eat.)
  6. Place the extra ⅓ cup polenta in a shallow dish and toss in the sliced polenta cubes to coat evenly. Shake off excess polenta.
  7. Heat vegetable oil (make sure it is deeper than the thickness of the polenta so as to fully immerse it when frying) and deep-fry the polenta cubes in batches, for about 5-7 minutes until golden and crisp.
  8. Remove and drain on paper towels, and then place in a serving bowl. While they are still hot, sprinkle with salt, rosemary and plenty of grated parmesan. Serve immediately.
  9. The other food blog noted that for a healthier alternative, try baking these in the oven at 200C (400F) instead of deep-frying them.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/polenta-chips-with-rosemary-and-parmesan-recipe/