Last night I posted about my marvellous meal planning and polenta chips being part of tonights dinner. I thought I would share what I learnt and what I will do next time. For this first batch I decided to start with a healthy recipe from the March 2015 edition of NZ Healthy Food Guide. I figured as I always tweak things if we started at a healthy base I could tweak away and know they came from a good place.
This NZ HFG recipe does not contain stock and didn’t have enough salt for our liking. I thought the parmesan cheese might make up for this but this wasn’t to be. I actually only made 2/3 of the recipe below and I would say that would easily be enough for 4.
I will make them again and seek other recipes, we enjoyed having something different with our piece of steak and they did go rather nice and crusty. That word just doesn’t sound right, but that is what they were.
HFG Parmesan Polenta Chips - Muffinmum.com
2 cups of milk
2 cups of water
1 cup instant polenta
1/4 cup freshly grated parmesan cheese
Line a 16 cm x 26 cm baking tin with baking paper,
Pour milk and water into a saucepan and bring to the boil,
Reduce the heat to low and slowly add the polenta, keep stirring,
Keep stirring and Cook for 6-7 minutes until thick,
Stir in parmesan cheese and parsley,
Tip into the baking tin and smooth,
Cool to room temperature and then place in fridge fro at least 30 mins,
Preheat oven to 200
Turn the set polenta out on to a clean chopping board and cut into thick chips,
Put the chips on to a prepared baking sheet and spray with oil,
Bake for 30 min or until golden, turning halfway through.