Thick Polenta Oven Chips (Fries)

1. 1

   In a large pan bring the water and stock to a rolling boil.

2. 2

   Whisking constantly, add the polenta all at once in a steady stream.

3. 3

   Reduce the heat and cook stirring constantly for about 10 minutes or until really thick. Be careful as thick polenta tends to 'erupt' like a volcano if left unattended, keep stirring being careful not to burn the bottom.

4. 4

   Stir in the cheese and butter then season with salt.

5. 5

   Taste and adjust seasoning if necessary, if you think it needs something then add it! I like finely chopped pickled jalapeno peppers personally.

6. 6

   If the polenta is really thick then it is ready to pour into a square dish lined with cling film.

7. 7

   Once cold it will be set and firm. Set the oven to 200C/400u00b0F Turn out the polenta, remove cling film and cut into thick chips.

8. 8

   Arrange on a baking tray lined with foil and sprayed generouly with cooking spray. Coat the chips with plenty of spray and bake for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.

9. 9

   The time they take to cook will depend on the size you cut them.

10. 10

    Delicious and different but not 'out there'.

* Per serving · 4 servings · Values may vary.

No additional tips available.