This is a recipe that came about when Husband and I wanted to jazz up the plain old polenta we usually make. While I love soft polenta with lots of cheese melted through, I have always wanted to try these. They taste great, and are super crunchy. They do take a little bit of time to prepare, given that you need to stir the polenta for about half an hour, and then it needs time in the fridge to chill. They are worth the effort though. Also a note: I used the regular polenta, or cornmeal, not the instant variety. The rosemary salt would also be lovely sprinkled on some meat and barbecued.
8 cups of boiling water
1 tbspn salt
1 chicken stock cube
2 cups polenta or cornmeal, about 250 g
1/2 cup parmesan, grated
1/2 cup cheddar, grated
cracked black pepper, to taste
1 cup polenta, extra (to coat the chips)
vegetable oil for deep frying
6 sprigs fresh rosemary
2 tbspn sea salt
1. Bring the water to the boil in a saucepan, and add the stock cube and the salt. Slowly add the polenta, stirring through. Reduce the temperature to very low. You want it to simmer very gently. Keep stirring every few minutes for about twenty-five minutes. Taste to make sure the polenta isn’t grainy anymore, then remove from the heat and stir through the cheeses and pepper. Pour into a baking dish, smooth it out, and put it in the fridge for at least an hour.
2. To prepare the rosemary salt, pull the rosemary leaves from the stems, and chop them very finely. Stir them through the sea salt.
3. To make the polenta chips, turn the cooled slab of cooked polenta onto a clean board. Trim the curved edges, and cut into chips about 5 cm long and about 2 cm thick. (Think thick, rustic chips).
3. Heat the oil for deep frying. Put the extra polenta in a shallow bowl, and coat the chips in the extra polenta just before frying. Shake off any excess. Fry them for about seven or eight minutes, until they are crispy and golden. Transfer to a rack to drain, or put them on some paper towel.
4. Sprinkle the rosemary salt over the top.