Polenta Chips
12 servings
60 minutes
Polenta chips are an original Italian recipe that transforms traditional corn porridge into a crispy and aromatic treat. Their history begins in the northern regions of Italy, where polenta has long been considered a hearty and affordable dish. With the addition of delicate parmesan and fragrant Provençal herbs, they acquire a rich flavor with an exquisite cheesy note. Crispy on the outside and soft on the inside, these chips are perfect as a snack with wine or sauces, as well as an unusual complement to main dishes. Baked to a golden crust, they delight with their appetizing appearance and pronounced aroma. Polenta transforms from a simple product into a gastronomic masterpiece that brings comfort and enjoyment with every crunchy bite.
1
Boil 1 cup of water in a pot, add half a cup of grains, and cook while stirring for 5-7 minutes.
- Cornmeal (polenta): 0.5 glass
2
Add milk, salt, and mix. Cook on low heat covered for another 15-20 minutes.
- Milk: 1 glass
- Salt: to taste
3
Grate the Parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 100 g
4
Blend the cooked porridge with a blender until it becomes puree-like, then mix in the grated parmesan (4/5 of the total volume).
- Parmesan (Parmigiano Reggiano): 100 g
5
Line the baking tray with parchment paper. Spread the mixture in a thin layer and let it cool.
6
Using a sharp knife, cut the polenta into thin strips (see photo). Brush with olive oil, sprinkle with Provençal herbs and remaining Parmesan.
- Olive oil: 2 tablespoons
- Herbes de Provence: to taste
- Parmesan (Parmigiano Reggiano): 100 g
7
Bake for 20 minutes at 200 degrees. 5 minutes before the end of baking, you can turn on the grill function if available.
8
Polenta chips are ready!
