These Polenta Chips are fantastic as a snack when friends gather on a Saturday afternoon or as a side to fish for something different at the dinner table. Going one step further they even went nicely in the boys lunch box the following day.
Inspired by the Modern Vegetarian
Serves 2 - 4
125gm quick cook polenta
750 ml water
100gm pumpkin, finely diced
1 vegetable stock cube (reduced salt)
1 heaped tspn dijon mustard
1/4 cup parmesan cheese
Bring the water and stock cubes to the boil
Add the finely diced pumpkin and stir gently to disperse the stock cube
Reduce the heat to medium and allow to simmer for 5 mins
Remove from the heat and using a hand held blender whiz the mixture until smooth
Return the pot to the stove top and set to a medium heat
Slowly whisk in the polenta and cook for approximately 5 mins, stirring gently until thickened
Remove from the heat and stir in the dijon mustard and parmesan cheese
Season with pepper if desired
Pour the polenta mixture into a 20 x 30cm tray that is lined with grease proof paper
Place in the fridge until cold and firm (about 1 hour is ideal)
Holding onto the edges of the greaseproof paper gently lift the set polenta out onto a chopping board and cut into small rectangles that resemble a chip about 8 x 2 cm and place onto a tray that is lined with foil and well greased
Pre heat a grill to 180 degrees celcius
Lightly spray the chips with oil and place under the grill until golden brown (about 10mins)
(if things are a little slow then increase the grill to 200 but make sure you are able to watch the chips as they will burn very quickly if left unattended)
Remove the tray and gently turn the chips over to grill the other side (i used a butter knife for this. The chips may lose their shape a little whilst under the grill but you can easily reform them using the edge of the knife)
Return to the grill and brown the opposite side.
Remove from the grill and allow to cool slightly before serving.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
- ► 2012 (39)
- Gravlax, Lemon Zuchinni and "Buckwheat Bread for O...
- A Big Thumbs Up for Avocado
- Zucchini and Hazelnut Salad with a Lemon Caper Dre...
- A Day at the Show and Some Pineapple Pear Muffins
- Choc Chunk Tahini Cookies and A Morning At The Bea...
- Carrot & Kaffir Lime Pancakes with Hummus and a Ch...
- Polenta Chips
- Healthy Lead - Chlorella, Chilli Roasted Pumpkin a...
- Pecan and Strawberry Friands, Quinoa Patties and S...
- Walnut Spelt Bread with Sunflower and Sesame Seeds...
- ▼ June (10)