Fried Polenta Chips Recipe
If you are looking for a wonderful and slightly different side dish, you must try crispy fried polenta chips, cheesy, herby and all sorts of delicious!
Servings 2 Servings
Calories 510kcal
Ingredients
- 100 g Polenta ½ Cup + 2 tablespoon
- 500 ml Vegetable Stock 2 Cups (I often use a stock that matches the accompanying dish)
- 1 teaspoon Dried Herbs Again, use herbs that complement the accompanying dish
- 50 g Pecorino Cheese ½ Cup
- 25 g Butter 1 tablespoon + 2 teaspoon
- Oil for Frying
Instructions
- Bring the stock to a gentle simmer in a medium-small (17-18cm or 7") saucepan; non-stick really helps with clean up.
- Whisk the stock as you slowly pour in the polenta over 10-15 seconds.
- Once the polenta has been added, turn the heat down to very low.
- Cook the polenta for 10-15 minutes, whisking every couple of minutes.
- Grate the pecorino cheese and add it to the polenta with the butter and dried herbs.
- Whisk until all of the cheese and butter have melted and been incorporated. At this stage, the polenta will resemble a thin choux pastry.
- Line a 15x20cm (6"x8") tray or bowl with cling film and pour in the polenta and flatten it into an even layer.
- Fold over the cling film to cover and allow it to cool completely; this will take 2-3 hours. *See Note*
- Once the polenta has cooled, remove it from the tray or dish (this is where you will be grateful for the cling film) and cut it into your desired shape and size. I go for chips about 1.5cm (½") in profile and 7.5cm (3") long.
- Place 0.5-0.7cm (⅕-¼") of oil in the base of a frying pan and bring it to a temperature of 160-170°C or 320-340°F.
- Carefully add the chips to the oil and fry for 2 minutes, before flipping to the opposite side and frying for another 2 minutes. It is best to batch fry. I use a 28cm frying pan, and this recipe cooks in 2 batches.
- Remove from the pan and drain excess oil on some kitchen paper before transferring to a warm oven to keep warm whilst you cook the second batch.
Notes
I usually make my polenta in the morning or on the day before and transfer it to the fridge once cooled.
Nutrition
Serving: 1 | Calories: 510kcal | Carbohydrates: 46g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1549mg | Fiber: 4g | Sugar: 2g
