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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.
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.
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
By Adele McConnell Published: September 4, 2016
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 …