Rosemary Parmesan Polenta Chips Recipes

Steps:

• Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
• Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
• Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
• Note: Chips can be frozen, unbaked, for up to one month.
• Cooking time excludes the refrigeration time.

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.

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.