Polenta Chips
Who doesn’t love a chip that tastes like Parmigiano? Gluten-free and the chip that made me win the final episode of #thechefsline, it’s a definite crowd-pleaser!
Ingredients 9
Polenta Chips
500 ml water
1 pinch table salt
1⁄2 cup polenta, coarse, not instant
1 tbsp butter
1⁄4 cup parmesan cheese, finely grated
1⁄4 cup pecorino cheese, finely grated
1 sprig rosemary, leaves picked and finely chopped
1 tbsp sea salt flakes
light olive oil, for deep-frying
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Method 13
For the polenta chips, bring the and to the boil in a medium saucepan.
While whisking, pour in the in a slow stream, and whisk until it begins to thicken and pull away from the sides of the pan.
Reduce the heat to low, cover with a lid and stir every 5-6 minutes until the is soft.
Add the , stirring until melted.
Combine the and and add, stirring until melted.
Remove from the heat and leave with the lid on for 5 minutes.
Transfer to 30 cm x 20 cm tin or baking dish lined with baking paper for easy removal. Chill in the fridge until firmly set. This takes about 1-2 hours.
Combine the and and set aside.
Preheat the oven to 130ºC (to keep the chips warm until ready to serve).
Once the polenta is set, remove from dish and cut to desired chip size.
Heat the oil in a deep-sided saucepan to 180ºC, and deep-fry the polenta chips, in batches, until nicely golden.
Drain on paper towel and transfer to the oven to keep warm.
Serve chips, sprinkled with the salt and .
