This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a large saucepan, bring water, garlic, oregano and salt to a boil.
2.Sprinkle in polenta in a steady stream, stirring continuously to avoid lumps forming. Cook over medium heat, still stirring continuously, for 3 minutes, or until the mixture thickens. Stir in the butter, until melted.
3.Spread polenta into a 20cm x 30cm dish or baking tin. Smooth the surface to make the thickness as even as possible. Refrigerate for 30 minutes until set.
4.Turn out polenta onto a board and cut into 1.5cm strips. Cut strips into 6-7cm lengths, to resemble potato chips.
5.Heat 2cm oil in a large frying pan. Shallow fry polenta chips in batches for 4-5 minutes on each side, turning once, until golden brown. Remove to drain on paper towels and keep warm. Repeat until all chips are cooked.
6.Serve hot chips sprinkled with parmesan, and with mayonnaise and pasta sauce on the side, to dip.
Note
- Instead of shallow frying, polenta chips can be lightly sprayed with olive oil and baked in a 220°C oven for 15-20 minutes, or until crisp and golden brown. – Once you have mastered the basic version of these polenta chips, you can jazz them up by flavouring the polenta before pouring into the pan. Experiment with rosemary and parmesan cheese, or add a hint of chilli. – PER SERVE (8) Energy 474kcal, 1984kj • Protein 8.1g • Total Fat 31.2g • Saturated Fat 9.5g • Carbohydrate 39.5g • Fibre 2g • Sodium 838mg
