Crispy Parmesan Polenta Chips: Irresistible Homemade Snack!

Polenta (Cornmeal) Chips 🌽🧀

Overview:

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes (not including overnight cooling)
• Servings: Varies (approximately 6 servings)
• Cuisine: Australian
• Category: Lunch/Snacks
• Keywords: Cheese, Vegetable, Savory, Kid Friendly, Deep Fried, Stove Top, Inexpensive
• Chef Inspiration: Iain Hewitson of Tolarno’s, Melbourne

Description:

Iain Hewitson, the beloved Australian chef, graces us with his delightful creation served at Tolarno’s in Melbourne: Polenta (Cornmeal) Chips. These savory treats are a perfect appetizer or side dish, especially delightful when paired with a tangy sweet chilli sauce. The recipe boasts flavors of garlic, Parmesan cheese, and the satisfying crunch of deep-fried goodness. Prep ahead for ease, and indulge in the crispy satisfaction of these chips.

Ingredients:

Instructions:

1. Prepare Garlic Stock:

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   • In a saucepan, cook minced garlic in chicken stock until tender. Set aside.

2. Cook Polenta:

   • Combine polenta and 2 cups of cold water in a bowl, stirring until well mixed.
   • In a large pot, bring the remaining 2 cups of cold water to a boil, adding a pinch of salt.
   • Gradually add the polenta mixture to the boiling water, stirring vigorously.
   • Reduce heat to low and continue to cook for about 5 minutes, stirring constantly.
   • Cook for an additional 30 minutes on low heat, or until the mixture pulls away from the sides of the pot.

3. Flavor Infusion:

   • Finely chop the previously cooked garlic.
   • Add the chopped garlic and grated Parmesan cheese to the cooked polenta, stirring until well combined.

4. Form and Cool:

   • Grease a baking tray with oil and spread the polenta mixture evenly, about 1/2 centimeter thick.
   • Allow the mixture to cool overnight, ensuring it sets properly.

5. Prepare Coating:

   • In a shallow bowl, whisk together the egg and milk.
   • Place the flour and breadcrumbs in separate bowls.

6. Coat and Crumb:

   • Cut the cooled polenta mixture into chip-sized pieces.
   • Dust each chip in flour, then dip in the egg mixture, ensuring it’s fully coated.
   • Finally, coat the chips evenly with breadcrumbs, repeating this process for all chips.

7. Fry to Perfection:

   • Heat oil in a large pot or deep fryer until it reaches a suitable frying temperature.
   • Carefully add the coated polenta chips in batches, ensuring not to overcrowd the pot.
   • Fry until the chips are golden brown and crispy, typically around 3-4 minutes.
   • Using a slotted spoon, remove the chips from the oil and place them on paper towels to drain excess oil.

8. Serve and Enjoy:

   • Once all chips are fried to perfection, arrange them on a serving platter.
   • Optionally, sprinkle with a bit of extra Parmesan cheese and a pinch of salt.
   • Serve hot, perhaps with a side of sweet chilli sauce or your favorite dipping sauce.

Tips:

• For an extra kick of flavor, try adding herbs like rosemary or thyme to the polenta mixture.
• To make the chips ahead of time, you can freeze them after crumbing. Simply fry from frozen when ready to serve.
• Ensure the oil is hot enough before frying to achieve that crispy exterior without absorbing excess oil.
• These chips are versatile and can be served alongside various dishes or as a standalone snack.

Nutritional Information (Per Serving):

• Calories: 2305 kcal
• Fat: 228g
  • Saturated Fat: 32.6g
• Cholesterol: 88.6mg
• Sodium: 466.6mg
• Carbohydrates: 55.7g
  • Fiber: 4.2g
  • Sugar: 2g
• Protein: 16.6g

Chef’s Note:

Chef Iain Hewitson’s Polenta (Cornmeal) Chips are a delightful blend of crunchy exterior and tender, flavorful interior. These chips are a testament to the simplicity and versatility of polenta, transformed into a snack that’s perfect for any occasion. Whether you’re serving them up as a party appetizer or enjoying them as a savory snack, these chips are sure to be a crowd-pleaser. So, roll up your sleeves, get frying, and savor the deliciousness of these homemade treats! 🌽🧀