I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips.
These are no fail – honestly! They’re easy, delicious, crispy and have this gorgeous melt-y inside.
It’s a family tradition that we go to mum and dad’s each week, and my mum always whips up something incredible for my brother and I. We’re the two Vegie Heads and while some may think it’s an imposition to cook two different dinners, I really think my mum loves the creativity and the chance to try new and different things for us. Heck…we love it!
She’s been making these for years, and serves them with a fresh green salad, a spicy curry, or even as a base for her homemade pasta sauce.
Want to know how they always turn out so amazing?
Add the polenta slowly, to boiling water
Stir it continuously to get rid of any lumps
Allow it to rest for a moment before adding spices and herbs, and don’t over-mix
Let it rest and set for as long as you can- overnight is best!
Slice it into even ‘chips’ and brush it lightly with olive oil
Pop into a hot oven, in the centre of the top tray, and don’t flip until the tops are golden and firm
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 35 mins
- READY IN: 50 mins
- 2 litres water
- 2 tsp Murray River Sea Salt
- 1 3/4 cups Polenta (cornmeal)
- 1 tbsp fresh rosemary chopped roughly
- 1 tbsp dried chilli flakes
- 1 tbsp finely grated lemon rind
- 3 tbsp Extra Virgin Olive Oil
- Line a baking tray with baking paper and set aside.
- Heat water in a medium sized pot, and add the 2tsp of salt.
- Bring to a rolling boil, and then add the polenta, pouring it in a continuous stream into the boiling water. Stir it constantly and reduce the heat to low.
- Mix for 5-6 minutes, or until the polenta thickens and you can leave dents in the mixture.
- Remove from the heat, add 1 tbsp of the Olive Oil, rosemary, chilli and the lemon rind.
- Stir to combine, gently, and don't overmix.
- Pour the polenta into the baking tray, and set aside to cool and set. The longer you can leave it the better- at minimum an hour - but preferably over four.
- Heat the oven to 180˚C and tip the polenta out onto a cutting board. Slice the polenta into chips (or triangles) and place onto clean baking tray.
- Brush the chips with the olive oil, and bake for 20 minutes, then flip over gently and bake for a further 15. Remove from the oven, set aside to cool, and serve immediately.