Appetizers & Snacksdeliciouslyella
Rosemary Polenta Chips
I’m a big polenta fan. It’s slightly strange to cook with but when you get it right, the texture is ideal. I think it works best baked as fat chips and dunked into a delicious dip. Serve these as a pre-dinner snack or part of a big meal.
👥 4 Servings⏱️ Prep & Cook: 2h🔥 Cook: 2h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Line a 20 x 27cm baking tray with baking parchment.
2
Start by placing the stock, ground almond, yeast, cumin, paprika, rosemary and salt in a pan and bring to the boil.
ground cumin1 teaspoonpaprika1 teaspoondried rosemary2 teaspoons
3
Once boiling, slowly stir in the polenta until thick.
polenta5.3 oz
4
Then pour into baking tray and place in the fridge for ⏱️ 1-2 hours until cold.
5
While the polenta is cooling; mix together the olive oil and garlic.
polenta5.3 ozolive oil3 tablespoonsgarlic3 cloves
6
Preheat the oven to 200°C / 180°C fan / 400°F.
7
Once the polenta is cold and solid, take out of the fridge and cut into chips.
polenta5.3 oz
8
Brush each chip with the olive oil mix and place in oven to cook for ⏱️ 35-40 minutes, turning half way through.
olive oil3 tablespoons
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