The moment I heard about polenta chips,
I was fascinated by the concept. I don't have many experiences
cooking with polenta or even eating it, but I've always enjoyed it
when it was around. The thought that it would be the ingredient for
some slightly naughty chips was just too much to resist. So I had to
cook some polenta chips.
Couple
of weeks back Felicity Cloake's article How to make the perfect polenta chips was published on the Guardian and that was
the definite sign for me to try to cook them. I was most nervous
about getting the texture right, but it actually turned out very easy
to handle. Felicity, as always, consulted several different recipes
in order to find the best combinations, and I adapted my recipe from
her version following it pretty closely. I made a tomato-chilli dip
to go with the chips, which was a good combination.
Polenta Chips with a homemade
Tomato-Chilli Dip
Polenta Chips
650 ml vegetable
stock
1 tsp sea salt
125 g + 50 g
polenta
50 g vegetarian
pasta cheese (veggie parmesan)
Vegetable oil for
frying
Cook 125 g of polenta in the vegetable
stock until done and mix the grated cheese in.
Spread the mixture evenly into a lined
roasting tray and let it cool. Chill it in the fridge.
Cut chips from the polenta and coat
them with the rest of the uncooked polenta.
Shallow fry the chips in vegetable oil
until the coating is crispy.
Tap any excess oil off with kitchen
roll.
Tomato-chilli Dip
200 g vine tomatoes
1 garlic clove
1 red chilli
Olive oil
1 tsp smoked chilli paste
Cook chopped tomatoes in olive oil
until most excess liquid has cooked off.
Add finely chopped chilli and garlic
into the pan and let simmer.
Season the dip and purée.
Enjoy the chips with the dip!
Your VegHog
I like polenta chips and like to perk them up further with the addition of spices and fresh herbs, I am so glad you got to try them at home and the homemade tomato chilli sauce to boot - yum
ReplyDeleteI also wanted to add herbs, but didn't have anything good around then, so skipped that one. What spices do you usually add to them?
Deletechilli flakes, cumin, Zaatar are my favourites.
ReplyDeleteThey all sound like wonderful additions. I'll have to make these again.
Delete