RECIPES GLUTEN FREE

Rosemary & Parmesan Baked Polenta Chips

Rosemary & Parmesan Baked Polenta Chips

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 5
Difficulty Easy

Rating (click to rate)

4.0 based on 23 ratings.

Ingredients

  • 500 ml Chicken Stock
  • 1 tbsp Fresh Rosemary finely chopped
  • 1 Cloves Of Garlic crushed or finely diced
  • 1/2 cup Polenta
  • 1/3 cup Parmesan grated

Nutrition Information

Qty per
158g serve
Qty per
100g
Energy 78cal 49cal
Protein 4.03g 2.55g
Fat (total) 2.13g 1.35g
 - saturated 0.86g 0.54g
Carbohydrate 9.7g 6.1g
 - sugars 2.22g 1.41g
Dietary Fibre 0.33g 0.21g
Sodium 296mg 188mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Everybody likes chips, but if you’re looking for something that isn’t as bad for you as the takeaway chips at the corner ship, these simple Rosemary & Parmesan Baked Polenta Chips are the way to go.

What is polenta? Well it’s made a maize flour, or cornmeal, that is popular in Northern Italy and a few other spots in Europe. Essentially polenta is a paste made out of the meal and then fried, baked or added it to whatever else you’re cooking. It’s more versatile than you think, and it’s also naturally gluten free.Rosemary & Parmesan Baked Polenta Chips

Image: flickr/jamieanne

 

Method

  1. Grease a square cake pan that is at least 20cm square and 5cm deep. Line the sides with baking paper, making sure that it sticks out from the sides by a few cm.

  2. Meanwhile on the stove, combine the chicken stock, rosemary and garlic in a medium pot on high heat. Bring to the boil and then reduce heat and allow to simmer.

  3. Pour the polenta steadily into the pot, continually stirring to stop it sticking. Cook, and keep stirring, for about 5 minutes or until the mixture is thick. Add the parmesan and then spread the mixture into the pan you prepared earlier. Cover the pan and, when cool, put in the fridge for 2+ hours, or until the mixture is set and stable.

  4. After the polenta mixture has set it's time to make the chips. Preheat the oven to 220 degrees, or 200 degrees if your oven is fan forced. Remove the polenta from the pan by picking it up using the overhanging baking paper. Cut the polenta into chips that are 2cm wide and about 9-10cm long.

  5. Put the 'chips' on a greased wire tack over a baking tray covered with baking paper. Spray them with an oil of your choice and bake for about 15 minutes, or until they're nice, golden and crisp. Serve soon after as a snack or a chip alternative.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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