Crispy Herbed Parmesan Polenta Chips
Ingredients
1 cup polenta
4 cups chicken or vegetable stock
1 tbsp butter or olive oil
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian herb seasoning
Salt and black pepper, to taste
A little fine semolina, for dusting
Oil for deep-frying
Method
In a medium saucepan, bring the stock to a gentle boil.
Slowly pour in the polenta while whisking continuously to prevent lumps.
Reduce the heat and cook, stirring often, until very thick — about 15-20 minutes. 5-8 minutes if using instant polenta.
The mixture should start pulling away from the sides of the pot.
Stir in the butter, Parmesan, garlic powder, herbs, salt, and pepper.
Continue to cook the mixture on low heat for another 3–5 minutes, stirring constantly.
The goal is to evaporate excess moisture — the polenta should be thick enough to hold a spoon upright.
This step is crucial for firm, fry-able chips.
Line a shallow dish or baking tray (about 20×20 cm / 8×8 inch) with baking paper.
Spread the hot polenta evenly to about 1.5–2 cm thick, smoothing the top.
Let it cool at room temperature, then cover and refrigerate for at least 4 hours or overnight until completely firm.
Once firm, remove from the tray and cut into chip or wedge shapes.
Pat the pieces dry with a paper towel if any surface moisture remains.
Lightly dust with fine semolina to help them crisp up.
Heat oil in a deep pot to 185–190°C (365–375°F).
Fry in small batches for 1–2 minutes, until golden and crisp.
Drain on paper towels and season immediately with extra Parmesan, herbs, or salt.
Pair with aioli, or a spicy tomato relish.
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