Originating from Italy, Polenta is made my grinding corn into a powder or a grainy consistency and cooking it in boiling water. I think of this as an alternative to potato based chips that are most commonly eaten.
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Total cook time: 55 minutes + 1 hour chill time
- 100 gms cornmeal
- 1 vegetable stock cube
- 2 tbsp chopped parsley
- ½ tsp chilli powder
- Salt to taste
- 2 tbsp olive oil for coating
- 500 ml water + 120 ml required when cooking the polenta
- The flavour lies in the vegetable stock which already contains salt so add extra salt with caution.
- If you do not have parsley, you can omit it.
- In a pan, add water and the vegetable stock cube and boil on high heat.
- Lower the heat to medium heat.
- Add the chilli and parsley and stir.
4. Add the corn slowly to the boiling water. It is essential to add the corn slowly and stir continuously so no lumps form. Mine had a few lumps but you can avoid that if you pour the corn slowly and stir.
5. Once all the cornmeal is added, stir for another 15 minutes and add more water if the cornmeal starts to thicken.
6. Add salt only if required.
7. The polenta should have a thick porridge like consistency.
8. Remove the pan from the heat and transfer the polenta to a tray lined with greaseproof paper and spread evenly. You can keep the thickness of the chips that you desire.
9. Let it chill in the fridge for an hour until the mixture has cooled down.
10. After an hour, it should be set (see below).
11. Pre-heat the oven to 210 degrees.
12. Turn the set polenta to transfer to a flat surface.
13. Cut the set polenta into the desired size (I prefer about 5cm x 1.5cm).
14. Transfer the polenta back on to the baking tray and drizzle oil over it ensure it is well coated.
15. Bake for 25 minutes ensuring you turn it around halfway.
16. Grill for a further 5 minutes to get a crispy surface.
17. Serve with ketchup or dip of your choice.
Hope you enjoy this!