Polenta is incredibly versatile and can be cooked in a variety of ways, but who doesn’t love chips! (That means french fries if you’re not from my part of the world.) These oil free, tasty treats are a delicious alternative to the much less healthy deep fried version. Here I’ve served them with a tofu aioli, but they’ll really go with your favourite dipping sauce.
- 500g medium polenta
- 2 Litres water
- vegetable stock powder – check what the water/powder ratio is for your favourite stock/boullion powder
- 2 Tbsp nutritional yeast – this adds the cheesy parmesan flavour
- 1 cup finely chopped wild garlic
In a heavy based pot, bring your water to the boil and add stock/bouillion powder and nutritional yeast – stirring until dissolved. Maintain the temperature at a gentle boil.
Add the polenta to the boiling liquid, gently whisking while adding the polenta in a slow, but steady stream.
Whisking needs to continue while the polenta thickens. As it thickens, change from a whisk to a spoon. Reduce the heat to low and continue to stir until it has thickened to the point that it holds its shape when you stop stirring. (It shouldn’t settle back on the bottom of the pan.) Remove from heat.
Stir in finely chopped wild garlic or mixed herbs. Pour into slice pan or straight sided casserole dish, level the surface, wetting a spatula or pallet knife helps.
Leave it to cool and set before cutting into chips.
Line a baking tray with a silicon mat or greaseproof paper; make sure there is space between your chips so that they don’t get stuck together while baking and they crisp evenly.
Bake in a moderate oven for 30-45 minutes, depending on how crispy you like them. Bake them for a shorter time (closer to the 30 mins) if you you are going to re-heat later.
Tip: You can freeze portions as a block or pre-cut for baking later.
Mixed dried or fresh chopped herbs, chills, olives or sundries tomatos can also be added to flavour you chips.
- 300g silken tofu
- 20 ml olive oil
- 30ml lemon juice and zest 1 lemon
- 20ml dijon mustard
- 1 clove grated garlic
- 1/4 tsp salt
Put all the ingredients in a blender or whisk in a bowl.
Adjust seasoning and acidity to suit you taste.
Tip: Leave out the garlic add a pinch of turmeric and use as a nut free Hollandaise Sauce