Whenever we go to Pizza Express I cannot resist having some of their polenta chips, even though it means I can’t manage to eat all of my pizza. I decided to have a go at making some at home, and these rosemary polenta chips made a really tasty lunch.
- 200g Polenta
- 50g Italian hard cheese
- 1 teaspoon of rosemary
- 1 teaspoon of garlic salt
- black pepper to taste
- Vegetable oil to fry
- Make up the polenta as per instructions, stirring through the rosemary, italian cheese and garlic salt during the process. I used half a quick cook polenta pack, but of course you may want to make it from scratch.
- When the polenta is ready, transfer to a shallow baking tray and smooth out.
- Refrigerate for at least an hour.
- Turn out the polenta and slice into chip sized pieces.
- Fry in batches in a couple of mm's of oil in a non-stick pan.
It is really important to refrigerate the polenta for at least an hour – I tried to cut it after 30 mins (hunger pangs made me hasty!) and had a bit of a collapse on my hands – luckily I managed to rescue most of it and get it back in the fridge for longer before trying again, when slicing was much easier! Another snag I hit was attempting to fry my first batch in a pan without a non-stick coating – they all stuck to the bottom and didn’t move! The key is t0 use a non-stick pan with a decent amount of oil in the bottom, and don’t move them for the first few minutes in the pan – that way they turn easily and you don’t leave the lovely crispy bits stuck to the bottom!
I enjoyed mine with a kale salad, balsamic dressing and shavings of italian cheese. (I am veggie which is why I don’t use Parmesan, but it would work just as well in the recipe!) And of course I had ketchup and mayo too…..yum!
These were really delicious, though I will say it is a bit time-consuming to make up the polenta and wait for it to cool properly, so maybe it is best saved for using up leftover polenta!
Love Miss Cisco XXX