Polenta chips! Great for dipping into sauces or just to be enjoyed on their own as an appetizer and they are not fried.
I have added some grated parmesan and some nuts for a crunchier bite!
First you make polenta and this time I have used quick-cook polenta, add the parmesan, the chopped nuts and cut it into sticks.
Pop them in the oven for 25 minutes and enjoy these moreish crunchy "polenta fingers". I could not stop eating them.
Thanks to my sister Laura for the idea and for cooking the recipe. I only took the photos this time, how nice working as a team.
Have a good week everyone 🙂
- Prep Time : 20 minutes
- Cook Time : 30 minutes
In a saucepan bring the water to the boil with the salt. Add the cornflour and whisk all the time to avoid the formation of lumps. Cook the polenta for about 8 minutes or according to packet instructions.
Add the chopped nuts and the parmesan, mix well and pour it onto a sheet of parchment paper; level it well with a knife and let it cool down.
When the polenta has cooled down with a wet knife slice it into strips and then into squares.
Line them up on a baking tray on a sheet of parchment paper, sprinkle them with parmesan, drizzle them with olive oil then bake them in a hot oven at 200C or 390F for 25 minutes or until golden.
These are delicious served warm or cold.