About two months ago, I used polenta for the first time. I have to admit, I am kinda hooked on this versatile creamy sweet goodness. It’s quite high in carbohydrates so I use it once every now and then when I need to boost the carb content of a meal. This spin, though, came left of centre and is so full of both winning and awesome that I just had to blog about it.
[ SERVES: 4 | TIME: 30 MIN | COST: <$5 ]
[ JOES' RATING: 4/5 | MY RATING: 4/5 | BRITTANYS RATING: 4/5 ]
Ingredients
4 cups vegetable stock
1 cup polenta
1 cup tapioca flour
2 tablespoons butter
1 teaspoon thyme
oil for frying
salt and pepper to taste
Methods
- To make the polenta, bring the stock to boil in a small saucepan. Reduce heat to lowest setting, add the thyme and slowly pour the polenta into the stock in a slow steady stream. Whisk constantly to ensure the polenta grain is distributed evenly and totally absorbed into the water. Add the butter and stir until it melts. Bring to a slow simmer and allow to cook for 20 minutes, stirring frequently. It is ready when grain texture is smooth and tender.
- Line a shallow tray (I used a pot lid) with some baking paper. Pour in the polenta and allow to set and cool. This will take about 30 minutes to be cool enough to handle.
- Once cool, cut into chunky even batons. Coat them evenly with tapioca flour, brushing off excess.
- Place enough oil in a pot to cover the chips and bring it to boiling temperature. Carefully add a few chips at a time, and cook until golden brown and floating. You may need to do this in several batches. Place on absorbent kitchen paper to drain.
- Season with salt and pepper and serve while hot.
Observations
We all loved these. They were a lovely addition to our meal of steamed seasonal vegetables.
Although they are time-consuming to make, it was well worth the effort.
Diabetic Note: We often have just plain vegetables, so a carbohydrate sink is often needed to balance the meal. These polenta chips were brilliant in that regard.
Ethical Note: I know I said eat them hot. They were SO good hot! The following day, I tossed some left overs in our salad lunch box and they went down a treat even though they were cold. Goes to show you, never waste food! 
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narf77
April 18, 2012 at 10:46 am
I had a gorgeous meal once with roasted polenta squares topped with heavenly wild mushroom ragu. Yours look very tasty. I have tossed up trying to make polenta chips before but have until now, never sucumbed to the desire. I guess you could flavour the polenta with garlic, herbs, vegetable purees, spices etc and you could add some seeds for protein… you could mess about with this quite a lot…hmmmm…. cheers for getting my brain going when I SHOULD be studying
mizrhi
April 18, 2012 at 3:15 pm
I use thyme and it was pretty awesome awesome. Definitely recommend having a go at it – it was pretty sensational. I bought some more organic polenta grain yesterday. Joes first question was “Polenta chips?!”
debbrunson
April 19, 2012 at 2:23 pm
These look fantastic, Rhi
Polenta is a true winner. Grilled or fried firm polenta is also fun to layer with a tomato based sauce and cheese… little spin on a lasagna-ish dish 
Glad your family approved too… that counts for a lot!
mizrhi
April 19, 2012 at 2:34 pm
They were so great. Joe is totally in love with them as a healthier alternative to fried chips. The texture is perfect too. In Australia, polenta isn’t something that you find often. I’ve never had it in a restaurant, for example. I am pretty sure its what Americans call “grits” and Italians definitely do. Its a tricky one for my diabetes, but well worth the effort. I’m really keen to try your lasagne idea now!