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Polenta Chips

18 Apr

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

  1. 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.
  2. 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.
  3. Once cool, cut into chunky even batons. Coat them evenly with tapioca flour, brushing off excess.
  4. 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.
  5. 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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4 responses to “Polenta Chips

  1. 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 😉

     
  2. 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?!”

     
  3. 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!

       

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