Best 3 Polenta Cornmeal Chips Recipes
Embark on a culinary journey to savor the delectable crunch of homemade Polenta Cornmeal Chips, an irresistible snack or side dish that will tantalize your taste buds. Originating from the rustic charm of Italian cuisine, polenta, a versatile cornmeal dish, transforms into crispy and golden chips, offering a delightful symphony of flavors and textures. These chips are not just any ordinary snack; they are an embodiment of culinary creativity, combining the wholesome goodness of cornmeal with a symphony of seasonings.
Our collection of recipes caters to diverse culinary preferences, ensuring there's a perfect chip for every palate. From the classic Italian Herb Polenta Chips, bursting with the aromatic flavors of oregano, basil, and rosemary, to the tantalizing Spicy Polenta Chips, ignited with a fiery blend of chili powder and cayenne pepper, our recipes offer a range of delectable options. And for those who prefer a cheesy indulgence, the Cheesy Polenta Chips, infused with a blend of Parmesan and cheddar cheeses, are an absolute delight.
But the culinary journey doesn't end there. Our recipes also introduce innovative twists on the classic Polenta Cornmeal Chips. The Sun-Dried Tomato and Basil Polenta Chips bring a burst of Mediterranean sunshine to your taste buds, while the Garlic and Herb Polenta Chips offer a savory symphony of aromatic herbs. And for a touch of smoky indulgence, the Smoked Paprika Polenta Chips tantalize the senses with their rich and earthy flavors.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POLENTA (CORNMEAL) CHIPS
Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.
Provided by Marli
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the garlic in the chicken stock until it is tender& set aside.
- Combine the polenta& 2 cups of the cold water, stir until mixed.
- Bring the other 2 cups of cold water to the boil in a large pot with the salt.
- Add the polenta mix and cook for 5 minutes, stirring vigoursly.
- Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
- Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
- Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
- Cool overnight.
- Cut into chips.
- Beat the eggs& milk together.
- Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
- Repeat this process until all the chips are crumbed.
- Heat the oil in a large pot until hot.
- Deep-fry the chips until they are golden brown.
- Drain well& serve hot.
POLENTA CHIPS
Steps:
- Put a baking sheet in the oven and preheat the oven to 425 degrees F.
- Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
- Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
- Let cool slightly, transfer to platter and serve with a side of marinara for dipping.
Tips:
- Choosing the Right Cornmeal: Use a coarse or medium-grind cornmeal for a rustic texture and a finer grind for a smoother texture.
- Seasoning: Experiment with different seasonings to add flavor to your chips, such as garlic powder, chili powder, cumin, or paprika.
- Oil Temperature: Ensure the oil is hot enough before adding the polenta mixture to prevent the chips from absorbing too much oil.
- Cooking Time: Cook the chips until they are golden brown and crispy, but keep an eye on them to prevent burning.
- Draining and Cooling: Drain the chips on paper towels to remove excess oil and allow them to cool slightly before serving.
- Serving Suggestions: Serve the chips with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
Polenta cornmeal chips are a delicious and versatile snack or appetizer that can be enjoyed on their own or served with various dips and toppings. Experiment with different seasonings, cooking methods, and toppings to create your own unique variations of these crispy and flavorful chips. Whether you prefer them thick and rustic or thin and crispy, polenta cornmeal chips are a delightful treat that will satisfy your cravings for a crunchy and savory snack.
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