November 1, 2013
Serve these chips with sweet chilli sauce and I dare you to stop at one.
I have a pantry full of polenta at the moment. I purchased a large quantity in my last food co-op order. Since then I have realised that you really do not need to use much of it at a time.
I have been making this recipe and baking the chips for a little while.
Since then I have had the opportunity to test out a Kambrook Deep Fryer and I have to say that I now love love love LOVE polenta chips.
This version is made with fresh sage from my garden plus dried oregano that was also from my garden and then dried.
I rate these as a must-try snack or side dish to add to a main meal with a salad or some fresh vegetables. Serve without the chilli flakes for the kids.
They are VERY more-ish so enjoy in moderation 🙂
I am now dreaming up other seasoning mixes to try out with these delicious chips. Crunchy on the outside and soft on the inside with a light chilli kick.
Chilli and herb polenta chips. Serve these chips with sweet chilli sauce and I dare you to stop at one.
Add the polenta stirring as it is added
Continue to stir the polenta of approximately 8 minutes and then add the butter and the Parmesan cheese
Ensure that the oil is at the correct temperature prior to adding the chips. This ensures that they do not absorb the oil and become soggy.
Alternatively you can bake these chips in an oven set to 180 degrees until they start to color and turn golden
The cook and preparation times listed do not include the setting time in the fridge.
*I was gifted the deep fryer to test from Kambrook.
I have been wanting to try out a fryer for some time now, especially since our trip to Thailand at the start of the year. I attended cooking classes and learnt to cook numerous Thai dishes such as these fabulous Thai Fish Cakes that you can find here. They are on the menu here this weekend.
Do you like polenta? What is your favorite way to enjoy it? Help me out with some suggested ways to use some more of it in my pantry!
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