My mother has always cooked polenta, it is truly a food from my childhood, and any left over polenta she would always cut up the next day and fry for us. I loved it. Now she didn't make chip shapes, but it was the same.
Recently during our Eating Around the World Adventure in Italy, I came across polenta chips and it took me back to my childhood. I had to make it.
Now making polenta is labour intensive, you get an arm workout like no other. My mum, in her 70's now, still mixes the polenta from start to finish on her own, I however enlist the help of my son who's 18. and we take turns stirring the polenta for the 30-45 minutes needed to cook it properly. So I will suggest making the polenta chips with left over polenta as you then get two meals with the work from one. So the first night I would serve it with a stew, as soon as you are done eating and while the polenta is still hot and spreadable, pour it into a baking tray lined with baking paper, ready for polenta chips tomorrow. My mother would never use instant polenta, she says it's no where near the same.
Also have a kettle full of boiled water ready, if your polenta while cooking feels too thick, you can add a little boiling water to it, to loosen it up, if needed.
Pictured above, to the left the polenta chips have semolina on them, the right side is without semolina. If you don't normally cook with semolina, don't buy it just for this recipe, but if you do use it, then use the semolina here, both ways are delicious.
The tomato sauce I love is my go to pizza sauce, it takes about 10 minutes to make and we love it.
So if you love polenta, like I do, I'm sure these will become a favourite in your house, like it is mine.
Makes about 30 pieces
1.5 litres water
1 1/2 teaspoons salt
300g coarse polenta
1/2 cup light olive oil, for frying
Fine Semolina, for dusting, optional
Freshly grated Parmesan cheese, for sprinkling optional
1 cup Homemade Tomato Sauce, for serving, optional
Make the polenta: Put the water and salt in a large pot and bring to the boil. Add polenta in a steady stream, whisking constantly to avoid lumps. Turn the heat down to low and cook the polenta for 30-45 minutes, stirring from time to time. When the polenta comes away from the sides of the pot, it is cooked.
Pour the polenta onto a baking tray lined with baking paper, spread the polenta to about 1 1/2cm thick. Leave to cool.
Preheat the oven to 120C/100C fan forced.
Cut the cooled polenta into 5 x 2.5cm pieces. If you are using the semolina, dust each polenta chip with the semolina.
In a large frying pan, heat the light olive oil over a medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta chips to paper towels and drain. Place the polenta chips on a baking tray lined with baking paper, and keep warm in the oven while cooking the remaining batches.
Place the polenta chips on a serving platter with the Tomato Sauce, if using.
Season with salt flakes and parmesan cheese, if using.
Pin it: www.pinterest.com.au/pin/399413060705669835