Polenta is another name for cornmeal. It is a grain and can be cooked in water, stock or milk to make a thick paste (I know this isn’t the best word to describe it, but it really is lovely, trust me!).
It can be flavoured with herbs and cheese, and can be served as soft polenta (straight from the saucepan), or cooled then grilled, baked or fried. And it can be used in cakes – a lemon polenta cake with sweet syrup is just heavenly. It also has the added benefit of being gluten free – so it is perfect for coeliacs.
Soft Polenta is a great accompaniment to a rich beef casserole on a winter’s night, while baked polenta chips are lovely as an alternative to fried potato chips, or even baked potato.
Rosemary Sea Salt Polenta Chips Recipe (Gluten Free)
- 150 grams Instant Polenta
- 600ml stock (vegetable or chicken is fine)
- 2 tsp Rosemary, finely chopped
- 50 Parmesan Cheese, grated
- Sea Salt, to serveMethod for making this recipe (8 steps):
- Line a slice pan with cling wrap.
- Bring the stock to the boil in a saucepan. In a steady stream, pour the polenta into the stock whilst stirring, until all of it is incorporated.
- Stir constantly over low heat for 2 minutes, until the mixture is soft and thick.
- Remove from the heat, then stir in the rosemary and cheese.
- Pour the mixture into the lined slice pan, spread it out evenly then smooth the surface. Cool in the fridge for at least 2 hours.
- Preheat the oven to 200 degrees Celsius or 390 degree Fahrenheit.
- Remove the pan from the fridge, then tip it upside down onto a chopping board. Using a sharp knife, slice the cooled polenta into chunky chips. Place the chips onto a baking tray lined greaseproof paper and spray with Canola cooking spray.
- Bake the chips in the oven for 30 minutes, turning once. Once ready, remove from the oven, sprinkle with a little sea salt and serve.