OIL FREE POLENTA CHIPS
Serves 4 people.
When you order polenta chips (fries) in a restaurant, you can guarantee they are deep-fried. This increases your calorie intake for what otherwise would have been a healthy choice.
Did you know? Corn is a grain and a starch. This makes these more satisfying and filling.
INGREDIENTS
2.5 cups of water
2 tsp. stock powder (I use Massel Gluten Free Vege stock)
1 cup polenta (not fine flour - coarse texture)
Add flavour booster(s) (see below)
Extra polenta for coating (+ dried herbs if desired)
FLAVOUR BOOSTERS (Add once the polenta has been added to hot water)
Herbs e.g.Basil is good, as is rosemary
Chilli for a bit of spiciness
Savoury yeast flakes for a subtle cheesy flavour
Finely chopped sun-dried tomatoes or olives.
Lemon zest & lemon juice
METHOD
Line a square cake tin (8inx8in) with baking paper (make sure it goes up the sides)and set aside. In a pot bring to a boil the water with stock powder & oil.
Stir in 1 cup polenta & flavour boosters.
Reduce heat and cook until thickened and it pulls away from the side of the pot. Pour into cake tin and smooth over with a knife. Place in the freezer until firm (20-30mins).
Heat oven to 200 deg C.
Lift from cake tin and place on a chopping board. Cut into chunky fingers - approx 24 pieces.
Sprinkle EXTRA POLENTA onto a plate and roll the chips until coated. Place onto a lined baking tray.
Bake 30-40 mins turning once until golden and crispy.
Serve with your favourite dipping sauce.