Polenta Chips - Gluten Free

1. 1

   Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan.

2. 2

   bring the stock and 2 cups of water to the boil in a large saucepan.

3. 3

   Gradually add the polenta to the stock in a thin and steady stream, whilst whicking constantly. Ensure the mixture is evenly mixed.

4. 4

   Reduce heat to medium-low and stir with a wooden spoon for 20-25 minutes. The grains should be soft. Add the parmesan cheese and season lightly with salt and pepper.

5. 5

   Spoon the polenta into the prepared pan and smooth over the surface with wet fingertips. Refrigerate for 3 hours or overnight, until firm.

6. 6

   Cut the polenta into 7cm long chips that are 2cm wide. Alternately you can cut into other desired shapes.

7. 7

   oat chips firstly in the flour, dip in beaten eggs and coat in crumbs. You can use glutenfree bread crumbs or a commercial GF packaged crumb mix. Alternatively you can use dry polenta in place of breadcrumbs.

8. 8

   Deep fry chips in small batches until golden and crisp. Transfer to a wire rack to drain (or use kitchen paper).

9. 9

   Sprinkle with salt and serve as a side dish or with your favourite dipping sauce.

10. 10

    Note:

11. 11

    time to make does not include refrigeration time.

* Per serving · 4 servings · Values may vary.

No additional tips available.