Polenta is something that Dean and I have had for a while now, either mashed, fried or simply just grilled. We had it a lot when we visited Venice last year and loved it so much we started to have it more at home as a healthier option instead of chips or potato. I’m not a lover of chips and not keen on deep fat frying, but these polenta chips are so easy and much tastier than any other chips I’ve ever had before.
You can add any kind of herb to them, it doesn’t have to be Italian – try using rosemary. They are great with steak and a sauce to dip in and the texture is lovely and fluffy. If you prefer more crispy chips just simply leave them in a little longer.
Herby Polenta Fries
Ingredients
- 150 g polenta
- 600 ml chicken or vegetable stock (good quality)
- 2 tsp dried italian herbs
Instructions
- In a saucepan bring the chicken stock to the boil. Very slowly add the polenta, stirring constantly. Turn the heat down as this stops lumps from forming.
- Stir in the Italian herbs. When the polenta is a thick consistency take off the heat.
- Add the mixture to a square loose bottom tin, put in the fridge and cool for about half an hour to firm up.
- Heat the oven to 180°C / 350°F / gas 4. Once the polenta is firm take out of the tin and cut them in to thin fries.
- Grease a baking tray and cook the fries for about 30 minutes till they are crisp and golden brown. Serve with a season of rock salt if desired.
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