Chilli and Herb Polenta Fries

Name: Polenta Chips
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 -6
Ingredients: 1 cup polenta; 250 ml water; 1/2 tablespoon butter; 1/4 cup Parmesan cheese; handful fresh sage leaves chopped finely; 1 teaspoon chilli flakes; 2 pinches salt (generous); 2 tablespoons semolina; 1 teaspoon dried oregano; oil for frying

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.

Polenta Chips

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

Chilli and herb polenta chips. Serve these chips with sweet chilli sauce and I dare you to stop at one.

Course: Appetiser

Servings: 4 -6

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

1 cup polenta
250 ml water
1/2 tablespoon butter
1/4 cup Parmesan cheese
handful fresh sage leaves chopped finely
1 teaspoon chilli flakes
2 pinches salt generous
2 tablespoons semolina
1 teaspoon dried oregano
oil for frying

Instructions

Polenta

Set a saucepan of water to boil with the 250 ml water
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
Continue stirring continuously until the polenta starts to come away from the edges of the saucepan
Line a slice tray with baking paper and spoon the polenta in, smoothing with a spatula
Place in the fridge to set for at least 1 hour
Once cooled and set remove from the tray and slice into strips of the desired size to make chips.
Cook the fries in hot oil of about 170 degree for 8 minutes. (Use the instruction manual for your machine to determine the correct duration)
Remove from the fryer and drain on paper towel

Seasoning

Combine the fresh sage, chilli flakes, salt, semolina and dried oregano and mix well in deep plate
Roll the chips in the seasoning and serve hot.

Recipe Notes

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!