Posted by KB on February 24, 2010
Potato is so last year*, corn is the way of the future. Ditch your spuds and embrace the versatile world of polenta. Serve it soft as a creamy mash substitute, or crisp up some firm slices for crunchy golden chips, as we have done here.
You will need:
1 cup polenta
3 cups water or stock
100g crumbled fetta or grated parmesan (optional but delicious)
oil for baking/frying
salt
First, bring your stock or water to a simmer, and slowly pour in the polenta, stirring all the while to avoid nasty lumps. It will begin to thicken immediately, but don’t get excited - it will need to cook for at least five minutes, and you will need to keep stirring. Be prepared for a full arm work out.
When you start to see the polenta come away from the sides of the saucepan, you’ll know it’s just about done. Have a little taste to make sure there are no crunchy bits left. At this point, take it off the heat and stir in your cheese and salt if you need it. Turn it out onto a flat surface (a chopping board or baking tray will do the trick) and spread it out evenly so it’s around 2cm thick. You’ll find the back of a wet spoon is ideal for spreading. Now pop this in the fridge for an hour or two, until the polenta is completely cooled.
While your polenta is cooling, grease up a baking tray and preheat your oven to 200c.
Now, slice some fancy looking chip size pieces out of your polenta, and place them on the baking tray, leaving a small space between. Brush liberally with oil and bake until golden and awesome – around 30-40 minutes.
*Just kidding, potatoes, I still love you.
recipe, polenta chips