#polenta chips

[mayadawn]

Crispy Baked Polenta Fries

Recipe by Inside the Rustic Kitchen

[foodfuck]

baked polenta chips with caprese topped mozzarella dip

[sunmontuewrites]

I did not take very many photos of food last night... But it was all amazingly delicious.

[haitianculture509]

Hands down the Best Polenta Chips Ever!

[cooksglory]

Polenta or igname chips

I love polenta and so should you.

My recent experiments revealed that polenta deep and shallow fries extremely well when dipped in some fine gluten free flour.

Cook it with a little less water than indicated on the packet (I used half a cup less) and store it in the fridge for a day or so. You can cut it with fishing wire or a knife.

My igname chips didn’t go as well, imo, but my crew loved them!

[mangez-blog]

Polenta chips, Jaime’s Italian, London

[improvcook-blog1]

Oeuf en cocotte with crème fraîche, hyssop and smoked mussels with polenta chips

1. Pre-heat the oven to 160*C (fan). 2. Place a spoon of crème fraîche in the bottom of the ramekin and 4 smoked mussels around the edges, creating a sort of border that will centre the yolk. Sprinkle chopped hyssop leaves on top. 3. Crack an egg into the ramekin. 4. Place another spoon of crème fraîche on top of the egg white around the edges. 5. Put the ramekin in a tray and pour in lukewarm water halfway up the ramekin. 6. Bake until the whites are just set - start checking at 15 mins, but it took me 25 mins in the end. 7. Sprinkle with more hyssop leaves, hyssop flowers and ground black pepper.

[tearouts]

Polenta Chips with Almond Salt

Serves 8

900ml vegetable stock 250g coarse, quick-cook polenta 30g parmesan, finely grated ½ teaspoon salt 1 teaspoon coarsely ground black pepper 2 tablespoons olive oil

Almond salt: 100g roasted and salted almonds, crushed 25g sesame seeds, toasted 4 teaspoons dried oregano 4 teaspoons ground sumac 4 teaspoons cumin seeds, toasted and crushed 2 tablespoons sea salt flakes 4 tablespoons fresh oregano, chopped

Line a 20cm x 30cm baking tin with clingfilm.

Bring the vegetable stock to boil in a saucepan. Add the polenta in a steady stream and stir until the mixture thickens. Stir in the parmesan, salt and black pepper. Pour into the tin and leave to cool for at least 3 hours.*

Mix together all the almond salt ingredients, except the fresh oregano.

Preheat the oven to 200°c [400°F].

Cut the polenta into ‘chips’ and toss with olive oil. Bake on two lined baking sheets for 25 minutes. Add the oregano leaves to the almond salt, sprinkle over the chips and serve.

*The polenta can be made up to two days in advance and stored in the fridge until needed.